chicken congee

Chicken Congee (Rice Porridge) with Lunar New Year Chicken

Serving a whole chicken is typically part of Lunar New Year celebrations, so here’s an idea: Save the carcass and set aside any leftover meat. If you’re craving comfort food, look no further than chicken congee (also known as rice porridge or jook).

This savory porridge will not only warm your body on a winter day, but it will also fortify you and help boost your immunity during the cold months of winter. Congee tastes best with leftover chicken, but store-bought chicken stock also works. Our favorite part of this dish? The endless combinations of garnishes! 

chicken congee rice porridge

Chicken Congee (rice porridge)

5 from 4 votes
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Protein: Poultry
Diet: Dairy Free, Gluten Free
Course: Main Course
Prep Time: 1 hour
Cook Time: 1 hour
Servings: 4

Ingredients

For the broth:

  • 1 chicken carcass (or equivalent amount of chicken bones)
  • 6 cups of water (can substitute with 6 cups of chicken stock)

For the congee:

  • 3/4 cups of rice rinsed and drained
  • Salt to taste

Garnishes (optional):

  • Chopped chicken Anywhere from 1/4 cup to 1/2 cup per bowl
  • Cilantro
  • Green onions
  • Soy sauce
  • White Pepper
  • Fried Shallots

Instructions

  • Place the chicken carcass or bones into a medium pot with water. Bring the water to a boil and turn down to low heat. Simmer for 1 hour. Remove the chicken and the bones. Skim the top layer of oil from the stock (if you are using pre-made chicken stock, skip this step).
  • Add the washed rice to the chicken broth, and bring to a boil. Lower the heat to a simmer and leave the lid on halfway to prevent the soup from overflowing. Simmer for about an hour. If the congee is too thin, continue to simmer. Before serving, give the rice a generous whisk to break up any rice bits.
  • Salt congee to taste and garnish with chicken, cilantro, green onions, and soy sauce.
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Jess Eng

Jess Eng is a freelance writer, food zine and cookbook author, and data visualization enthusiast from San Francisco, CA. Her work and recipes have been published in The Washington Post, NPR, Atlas Obscura, and KQED. You can find her on Twitter @jessicaeng17