CantoneseEasy 55 min serves 4

Chicken Congee

Name: Chicken Congee
Total time: 55 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: short-grain white rice; boneless chicken thigh, cut into 2 cm pieces; fresh ginger, half shredded, half in slices; Shaoxing wine; light soy sauce; cornstarch; scallion, thinly sliced; toasted sesame oil; white pepper, freshly ground

鸡肉粥 · jī ròu zhōu

家庭快手版 · Home version: Family version simmers bone-in chicken in the porridge so the broth comes from the bird itself; restaurant versions start with a separate chicken stock and add poached, shredded breast at the end for a cleaner look.

Chicken congee is what a Cantonese household makes when someone is sick, hungover, or simply had a long week. My mother-in-law insisted on thigh meat over breast, because breast 'cooks into straw' — after one dry, stringy attempt I never argued with her again.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Comfort Food One-Pot Breakfast & Brunch

Ingredients

short-grain white rice短粒白米🛒 local120 g
boneless chicken thigh, cut into 2 cm pieces去骨鸡腿肉，切2厘米块🛒 local300 g
fresh ginger, half shredded, half in slices鲜姜，一半切丝一半切片🛒 local20 g
Shaoxing wine绍兴黄酒🏮 asian15 ml
light soy sauce生抽🏮 asian20 ml
cornstarch玉米淀粉🛒 local5 g
scallion, thinly sliced小葱，切细🛒 local25 g
toasted sesame oil芝麻香油🏮 asian5 ml
white pepper, freshly ground现磨白胡椒粉🛒 local1 g

short-grain white rice: Rinse until clear and soak 30 minutes

boneless chicken thigh, cut into 2 cm pieces: Thigh stays juicy through long simmering; breast dries out

Shaoxing wine: Sub: dry sherry

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

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Saltiness

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Make it vegetarian

Instructions

1Rinse the rice until the runoff is clear, then soak in 1.2 L (5 cups) cold water for 30 minutes without draining.
淘净泡透30分
🔍 Look for Low heat 30 分钟 · 30 minutes
Visual: 米粒呈不透明乳白，水略带乳光Grains are opaque white and the water has a faint milky cast
You know it's right when: 米粒在指腹间一碾即碎，毫无阻力A grain crushes with no resistance between finger and thumb
2Toss the chicken pieces with cornstarch, Shaoxing wine, half the shredded ginger and 1 tsp soy sauce. Rest 15 minutes.
鸡肉腌15分
🔍 Look for Low heat 15 分钟 · 15 minutes
Visual: 鸡肉发亮，裹着一层薄薄的透明浆Chicken is glossy and coated in a thin translucent film
You know it's right when: 按压时手感滑嫩并回弹Pieces feel slippery and spring back when pressed
3Bring the rice and soaking water to a boil with the ginger slices. Lower to medium-low and simmer uncovered 25 minutes, stirring every 5 minutes.
米先熬25分
🔍 Look for Medium-low 25 分钟 · 25 minutes
Visual: 米粒裂开，汤汁变为乳白稀粥Grains split and the liquid turns into a milky, loosened porridge
You know it's right when: 勺子刮底略有拖滞——该搅拌了Spoon scrapes the bottom with slight drag — time to stir
4Scatter in the marinated chicken and remaining ginger. Stir to separate, and simmer 8 minutes until the pieces are just cooked through.
鸡肉最后8分
🔍 Look for Medium-low 8 分钟 · 8 minutes
Visual: 鸡肉变不透明白色、中心无粉色，汤染上淡金色Chicken turns opaque white with no pink at the centre; broth picks up a pale gold tint
You know it's right when: 勺子可利落切开，汁水清澈不带粉色A piece cuts cleanly with a spoon and the juices run clear, not pink
5Season with the remaining soy sauce and white pepper, then taste and add salt if needed.
轻调味
🔍 Look for Low heat 2 分钟 · 2 minutes
Visual: 粥泛浅米色光泽，浮起细小油珠Porridge takes on a light beige gloss and small oil beads float up
You know it's right when: 味道鲜香圆润，带柔和胡椒暖意Flavour is savoury and rounded with a gentle pepper warmth
6Turn off the heat. Stir in sesame oil and scallion, and serve immediately while it is still silky.
关火收尾
🔍 Look for Low heat 1 分钟 · 1 minute
Visual: 象牙白粥中可见嫩鸡块与绿色葱花，表面浮一层香油光Ivory congee with tender chicken pieces, green scallion and a sheen of sesame oil
You know it's right when: 香气清鲜的鸡与米香，上层带坚果香Aroma is clean chicken and rice with a nutty top note

Tips

· Thigh meat over breast, always — breast turns stringy in congee.
· For deeper flavour, simmer a chicken carcass in the water for 20 minutes first, then remove it and add the rice.
· Top with crispy fried shallots, sliced chili in soy sauce, or a soft-boiled tea egg.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide