I like this recipe because it’s simple, wholesome, and made entirely in one pot. I enjoy how the long simmer transforms basic ingredients into something incredibly comforting, and I love that it’s customizable with toppings depending on my mood or what I have on hand. This is my go-to when I want warmth and nourishment in a bowl.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Chicken Congee 4 bone-in skin on chicken thighs (about 2 lbs) 1 tablespoon olive oil 2 inch piece of ginger 6 scallions 3/4 cup sushi rice 8 cups chicken stock 1 tablespoon toasted sesame oil kosher salt ground white pepper additional toppings: cilantro, soft boiled eggs, fried shallots, chili crisp, soy sauce or ponzu, fresh ginger
Directions
I start by patting the chicken thighs dry and seasoning them generously with salt and white pepper. I place them skin side up on a plate and refrigerate them uncovered for about 2 hours.
While the chicken rests, I prep the scallions and ginger. I separate the dark green parts of the scallions from the white and light green parts. I slice the whites into thin matchsticks and thinly slice the dark greens for garnish. I peel the ginger and cut it into thin matchsticks as well.
I rinse the sushi rice in a fine mesh strainer under cold water until the water runs clear, then set it aside.
I heat the olive oil in a large dutch oven over medium-low heat. I add the chicken thighs skin side down and let them cook for 5 to 6 minutes to render some fat. I transfer the chicken to a plate, let it cool slightly, then remove the skin and place it on a parchment-lined baking sheet.
I discard all but 1 tablespoon of the rendered fat from the pot. I add the ginger and the white and light green scallions and cook for about 2 minutes until fragrant. I stir in the rice and cook for another minute, then add the chicken stock and sesame oil. I return the chicken thighs to the pot, bring everything to a boil, then reduce the heat to low, cover, and simmer for 1 hour, stirring every 15 minutes.
While the congee simmers, I bake the chicken skin at 350°F for about 20 minutes until golden and crispy, then transfer it to a paper towel-lined plate.
After one hour, I remove the chicken thighs from the pot and continue cooking the rice for another 30 minutes. I shred the chicken meat off the bones and return it to the congee. I season to taste with salt or soy sauce and more white pepper.
I ladle the congee into bowls and top it with crispy chicken skin, sliced scallions, and any additional toppings I’m craving.
Servings and Timing
I usually get 4 to 6 servings from this recipe. The prep time takes about 20 minutes, the cook time is around 1 hour and 30 minutes, and the total time comes to roughly 1 hour and 50 minutes.
Variations
I sometimes use boneless chicken thighs when I want to save time, though I find bone-in adds more depth. I like adding extra ginger for more warmth, or stirring in chili crisp when I want heat. I also enjoy topping it with soft boiled eggs or fresh herbs for variety.
Storage/Reheating
I store leftover congee in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of water or stock and warm it gently on the stovetop, stirring until smooth and creamy again.
FAQs
What is congee?
I think of congee as a rice porridge that’s slow-cooked until creamy and comforting.
Can I make this ahead of time?
I often make it ahead because the flavor deepens as it rests.
Why does the rice need so much liquid?
I use extra liquid so the rice can fully break down into a smooth texture.
Can I use a different type of rice?
I prefer sushi rice, but other short-grain rice works well too.
Do I need to stir the congee?
I stir it occasionally to prevent the rice from sticking to the bottom.
Can I skip baking the chicken skin?
I can skip it, but I love the crispy texture it adds on top.
How thick should congee be?
I like it creamy and spoonable, but I adjust with liquid if needed.
Can I freeze congee?
I freeze it in portions and reheat with added liquid when ready to eat.
Is this good when sick?
I find it especially soothing and easy to digest.
What toppings work best?
I enjoy scallions, soft eggs, herbs, and crunchy toppings for contrast.
Conclusion
I love this one-pot chicken congee because it’s simple, nourishing, and deeply comforting. With its creamy texture, gentle ginger warmth, and tender chicken, it’s a recipe I return to whenever I need something soothing, satisfying, and homemade.
A deeply comforting one-pot chicken congee with silky rice porridge, tender shredded chicken, fresh ginger, and scallions, finished with customizable savory toppings.
Ingredients
4 bone-in, skin-on chicken thighs (about 2 lbs)
1 tablespoon olive oil
1 (2-inch) piece fresh ginger, cut into matchsticks
6 scallions, separated and sliced
¾ cup sushi rice
8 cups chicken stock
1 tablespoon toasted sesame oil
Kosher salt, to taste
Ground white pepper, to taste
Optional toppings: cilantro, soft-boiled eggs, fried shallots, chili crisp, soy sauce or ponzu, fresh ginger
Instructions
Pat chicken thighs dry and season generously with salt and white pepper. Place skin-side up on a plate and refrigerate uncovered for 2 hours.
Separate scallion whites from dark greens. Slice whites into matchsticks and thinly slice greens for garnish. Prep ginger.
Rinse sushi rice under cold water until clear; set aside.
Heat olive oil in a large Dutch oven over medium-low heat. Add chicken skin-side down and cook 5–6 minutes to render fat. Transfer chicken to a plate, remove skin, and place skin on a parchment-lined baking sheet.
Discard all but 1 tablespoon of rendered fat. Add ginger and scallion whites to the pot and cook about 2 minutes until fragrant.
Stir in rice and cook 1 minute. Add chicken stock and sesame oil. Return chicken thighs to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring every 15 minutes.
Bake chicken skin at 350°F (175°C) for about 20 minutes until golden and crispy; set aside.
Remove chicken thighs from the pot and continue simmering the rice for 30 minutes.
Shred chicken meat and return it to the congee. Season to taste with salt or soy sauce and additional white pepper.
Ladle into bowls and top with crispy chicken skin, scallion greens, and desired toppings.
Notes
Stir occasionally to prevent sticking.
Add water or stock to adjust thickness.
Bone-in chicken adds deeper flavor, but boneless thighs can be used.
