A recipe for a simple, comforting and creamy congee, that is easy to make, and super comforting for days when you’re feeing ill and need something nourishing to eat or when you’re just craving it!
- 1/2 cup rice (Basmati Rice, Japanese Medium Grain Rice (Calrose) or a 50/50 mix)
- 7 cups water
- 2 slices ginger (optional, but highly recommended)
- salt to taste
- 1 chicken breast (or 1/4 lb of ground chicken)
- 1 tablespoon soy sauce
- 1 tablespoon water
Marinading the Chicken
- Thinly slice the chicken so it cooks quickly (1/4 inch or less) and place it in a bowl. If you are using ground chicken or pork then place that in a bowl.
- Add the soy sauce and water to the meat and mix well.
- Keep in the fridge to marinade until the congee is done cooking.
Cooking the Congee
- Add the water and rice to a pot and set it to high heat. Wait for the water to come to a boil.
- Once the water has come to a boil, turn down the heat to medium low heat and let it simmer with no lid on. Using a lid will cause the starchy congee to over flow out the pot.
- If you are using Japanese calrose rice, it takes about 40-45 minutes to cook. This will produce a thicker and creamier congee so you will have to stir it every 10-15 minutes so it doesn’t stick to the bottom of the pan and burn.
- If you are using basmati rice, it will take between 1 hour to 1 1/2 hours to cook. This is a less starchy rice, so you only need to stir it every 30 minutes.
- If you are using a mix of rices, it will take about 1 hour to cook and will require stirring every 15-20 minutes.
- Once the congee is done, turn off the heat and put a lid on it and let it ‘steam’ for 20 minutes.
- After 20 minutes, mix the congee with a spoon and adjust the congee to the texture you like. If you like it thinner, add water or chicken stock to it 2 tablespoons at a time until you get the right consistency. If you like it thick and creamy, leave it as is.
- Turn the heat back to mdium heat and keep stirring until the congee is hot and starts to bubble.
- Once the congee starts to bubble, add in the chicken slices or ground meat and stir well so that the hot congee coats the meat.
- Cook the meat for about 6-7 minutes until you see no more pink
- Serve with plain (as-is) or with toppings! Enjoy!
- If you are using Japanese Calrose Rice for this recipe, the congee will turn out very creamy and thick. If you like your congee slightly runnier, add water or chicken stock 2 tablespoons at a time until it is the right consistency for you at the end before you cook the chicken.
- Congee can be stored in the fridge and reheated, however, I find congee that has been refrigerated will become less thick and creamy compared to when you have it freshly made.
- If you don’t have the time to watch over the pot and boil it down to its creaminess, boil it until the rice is soft and mix in a potato starch slurry (1 tablespoon potato starch, 1 1/2 tablespoon cold water) and stir it evenly into the congee while it is boiling. This will thicken it up into a creamy consistency. I highly suggest that you don’t substitute the potato starch with corn starch since corn starch will not stay creamy when it is stirred a lot or refrigerated.
- Serving Size: 1 bowl (2 cups)
- Calories: 151 cal
- Sugar: 2 g
- Sodium: 30 mg
- Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 g
Keywords: congee, congee recipe, creamy congee