Why You’ll Love Hearty 30-Minute Ginger Garlic Chicken Congee Comfort Recipe

I keep coming back to this recipe because it’s simple, soothing, and incredibly comforting. I like how it uses basic ingredients but delivers big flavor, making it perfect for busy evenings or slow, cozy meals. It’s filling without being heavy, and I always feel good after eating it.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup jasmine rice
4 cups chicken broth
2 cups water
1 lb chicken breast, thinly sliced
3 cloves garlic, minced
1-inch ginger, grated
2 green onions, chopped
1 tbsp soy sauce
1 tsp sesame oil
Salt to taste

Directions

I start by rinsing the rice until the water runs clear. In a pot, I add the rice, chicken broth, and water, then bring everything to a boil. Once boiling, I reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, stirring occasionally so the rice doesn’t stick. When the rice has softened and thickened, I add the chicken, garlic, and ginger, cooking for another 10 minutes until the chicken is fully cooked. I finish by stirring in the soy sauce and sesame oil, adjusting the salt if needed, and garnish with green onions before serving.

Servings and Timing

I usually get 4 hearty servings from this recipe. It takes about 10 minutes to prepare and 40 minutes to cook, bringing the total time to roughly 50 minutes.

Variations

I sometimes add sliced mushrooms or shredded carrots for extra texture and nutrition. When I want deeper flavor, I use bone broth instead of regular chicken broth. I also enjoy topping the congee with a soft-boiled egg or a drizzle of chili oil when I’m craving extra richness.

Storage/Reheating

I store leftover congee in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or broth and warm it gently on the stovetop or in the microwave, stirring until it reaches the consistency I like.

FAQs

Can I use leftover rice instead of uncooked rice?

I sometimes use leftover rice, which shortens the cooking time significantly.

How thick should chicken congee be?

I like mine thick and creamy, but I easily thin it out with extra broth or water.

Can I use chicken thighs instead of breast?

I often use chicken thighs for a richer, slightly more tender result.

Is this recipe good when feeling under the weather?

I find it especially soothing and comforting when I need something gentle and warm.

Can I make this in advance?

I make it ahead often and reheat it with extra liquid as needed.

Does congee thicken as it sits?

I notice it thickens quite a bit, which is why I always add liquid when reheating.

Can I freeze chicken congee?

I freeze it in portions, though I usually prefer it fresh or refrigerated.

How do I prevent the rice from sticking?

I stir occasionally during simmering to keep it from sticking to the bottom.

Can I reduce the sodium?

I reduce sodium by using low-sodium broth and adjusting the soy sauce.

What toppings go well with this congee?

I like adding green onions, sesame seeds, chili oil, or a soft egg on top.

Conclusion

I love this ginger garlic chicken congee because it’s warm, comforting, and incredibly satisfying with minimal effort. It’s one of those dependable recipes I turn to when I want a nourishing bowl of food that feels like comfort from the inside out.