Chicken Rice Congee is savory comfort food, easily made with an Instant Pot, on the porridge setting. You can serve it plain but the toppings turn this simple dish into something special.
This is actually the third congee recipe that I’ve shared in this space and all I can tell you is that it’s one of my favorite dishes. I first enjoyed congee in South East Asia as a wonderful addition to many hotels’ breakfast buffets.
For those buffet breakfasts, I’m guessing leftover rice was used because congee is a great way to turn leftovers into another comforting, nutritious meal. It’s basically rice cooked until mushy in water or stock and it could not be simpler to make. For this recipe, I used my Instant Pot but you could also use a slow cooker like I did for this shiitake congee or a normal pot on the stove as I did for a congee variation using oats instead of rice. Who knew oat dishes could be savory? We licked our bowls clean!
Chicken Rice Congee – Instant Pot
Traditionally the rice for congee is cooked with water but I like to use stock instead for a much richer flavor. I use extra long grain rice because that’s what I have on hand but any white rice will work. The add-ons can be simple: just some soy sauce and green onions or go whole hog and offer your family all of the suggested “to serve” items.
Ingredients
For the congee:
1 1/2 cups or about 290g rice
8 1/3 cups or 1.5L water + 2 chicken stock cubes (or use chicken stock)
2 in or 5cm knob ginger
8 oz or 225g boneless, skinless chicken breast
To serve, options:
Chopped spring onions
Crispy fried shallots/onions (These can be purchased in most Asian stores, in a small plastic tub. Store in refrigerator to keep them from turning rancid.)
Salted or normal boiled eggs, cut in quarters
Pan-fried raw peanuts, salted
Crispy anchovies
Soy sauce
Sesame oil
Method
Peel your ginger and cut it into little matchsticks. If you are using water and stock cubes, heat 1/3 cup or 80ml of the water and dissolve the cubes in it.
Put the rice in the Instant Pot and add in that intense stock cube flavored water. Give the whole thing a good stir.
Add in the rest of water. Submerge the chicken breast.
Cook on the porridge setting, which is 20 minutes.
Leave to naturally release pressure for 15 minutes, then carefully open the vent to release rapidly. I use a folded towel to cover the vent then open to block the steam.
Fish out the chicken breast and shred it with two forks and add it back into the pot.
Serve the chicken rice congee in bowls and let people add the condiments they would like.
Enjoy!
It's Sunday FunDay and today we are celebrating Hot Breakfast Month by sharing some of our favorite recipes for warming breakfasts that are a treat in cold weather. Check out the links below. Many thanks to our host, Mayuri of Mayuri's Jikoni.
- A Day in the Life on the Farm: Apple Cinnamon French Toast Bake
- Food Lust People Love: Chicken Rice Congee
- Mayuri’s Jikoni: Egg Burji
- Amy’s Cooking Adventures: Fluffy Pancakes
- Our Good Life: Garlic Basil Sausage with Herbed Scrambled Eggs
- Sizzling Tastebuds: Kodo Millet Crepes (Varagu Arisi Dosai)
- Palatable Pastime: Sweet Breakfast Rice
- Making Miracles: Toad in the Hole Bacon Breakfast Sandwich
- Sneha’s Recipe: Tomato & Peas Poha
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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