This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Chicken Congee

Name: Chicken Congee
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 1
Cuisine: Chinese
Ingredients: White rice, uncooked, rinsed (1 cup); Whole chicken breast (400 g); Chicken broth (8 cups); Ginger, sliced (1 tablespoon); Green onions, sliced, for garnish (2 pieces); Salt (Al gusto); Sesame oil, for garnish (1 teaspoon); White pepper (1 pinch); Soy sauce, optional at the table (1 tablespoon)

by Waatokok Kitchen

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37 viewsTotal time: 1 hr 30 min

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Rice simmered with chicken until it forms a creamy, comforting congee—made with uncooked rice, not a shortcut using pre-cooked rice.

Servings: 1
Prep: 10 min
Cook: 1 hr 20 min
Difficulty: Easy
Category: Soup, Breakfast
Cuisine: Chinese
Serve: Hot
Texture: Creamy, Thick
Techniques: Simmer
Meal: BreakfastLunchDinner

Family meal

Tips

Congee thickens as it sits or when refrigerated; if it becomes too thick when reheated, add more broth or water. If you already have leftover cooked rice, this recipe doesn't apply directly—using pre-cooked rice requires a different liquid-to-rice ratio and cooking time. Here's a video to help you make your dish.

Ingredients

White rice, uncooked, rinsed (1 cup)
≈ $5.56 MXN
Whole chicken breast (400 g)
$43.60 MXN
Chicken broth (8 cups)
No price yet
Ginger, sliced (1 tablespoon)
No price yet
Green onions, sliced, for garnish (2 pieces)
No price yet
Salt (Al gusto)
No price yet
Sesame oil, for garnish (1 teaspoon)
$1.67 MXN
White pepper (1 pinch)
No price yet
Soy sauce, optional at the table (1 tablespoon)
$1.44 MXN

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $52.27 MXN

≈ $52.27 MXN per serving

4 of 9 ingredients

priced

44%

Prices are approximate. · Last updated Oct 8, 2026

Some prices may be outdated.

Tools

Pot
Knife
Cutting board
Ladle

Steps

1. Prepare the rice3 min
Rinse the rice until the water runs clear.
2. Cook the congee70 min
In a large pot, combine the rice, chicken broth, whole chicken breast, and ginger. Bring to a boil, reduce the heat to low, and simmer, uncovered, stirring occasionally to prevent sticking, for 60–75 minutes, until the rice breaks down and the mixture has a thick, creamy consistency.
3. Finish cooking the chicken5 min
Remove the chicken breast, shred it with two forks once it’s cool enough to handle, and return it to the pot. Make sure the chicken has reached at least 74°C (165°F) during cooking.
4. Season and serve2 min
Season with salt to taste; serve hot with chives, a dash of sesame oil, white pepper, and soy sauce to taste, if desired.