One-Pot Chicken Congee Recipe

I am so excited to share this One-Pot Chicken Congee Recipe with you because it truly stands out as one of my all-time comfort foods. The creamy, silky texture of the congee paired with tender, flavorful chicken creates a bowl that feels both soothing and satisfying to the soul. I love how the fresh ginger and scallions add an aromatic brightness that keeps every spoonful wonderfully balanced. Whether I’m cozying up on a chilly evening or need something nourishing after a hectic day, this recipe always hits the spot perfectly.

Why You’ll Love This One-Pot Chicken Congee Recipe

One of the things I adore most about this One-Pot Chicken Congee Recipe is its incredible depth of flavor that comes with such simple ingredients. The savory chicken stock enriched with fragrant ginger and toasted sesame oil delivers a comforting warmth that dances on your palate. The slow simmering allows the sushi rice to break down into that classic creamy consistency without any stirring fuss beyond occasional tending. It’s like a hug in a bowl, truly.

On top of taste, I’m always drawn to recipes that are easy and straightforward in the kitchen. Because this is a one-pot meal, I just love how little cleanup is involved, and it lets the flavors meld beautifully while I get on with other things. It’s perfect for quiet weeknights when I want something cozy but don’t want to slave away over multiple dishes. Honestly, serving this congee at family dinners or casual gatherings never fails to spark compliments and requests for seconds—there’s just something so universally appealing about it.

Ingredients You’ll Need

The magic behind this recipe is really in its simplicity — every ingredient plays a crucial role, adding layers of flavor, texture, and color that make the dish memorable and balanced. Here’s what you’ll need to create this heartwarming congee.

• 4 bone-in skin on chicken thighs: I find these give the congee a richer flavor and stay juicy after slow simmering.
• 1 tablespoon olive oil: Used for rendering that delicious chicken skin crispiness and starting the aromatics.
• 2 inch piece of ginger: Fresh ginger adds a warming kick and brightens the dish beautifully.
• 6 scallions: I like using both white and green parts for flavor and garnish, giving great texture contrast.
• 3/4 cup sushi rice: The perfect rice for congee, it breaks down and creates a creamy texture without getting mushy.
• 8 cups chicken stock: This is the heart of the broth, making it rich and flavorful.
• 1 tablespoon toasted sesame oil: Just a touch gives the congee a lovely nutty aroma and depth.
• Kosher salt: Essential for seasoning at every stage.
• Ground white pepper: I love the gentle heat it adds, keeping flavors balanced without overpowering.
• Additional toppings: Cilantro, soft boiled eggs, fried shallots, chili crisp, soy sauce or ponzu, and fresh ginger all make fantastic finishing touches to personalize your bowl.

Directions

Step 1: Start by seasoning the chicken thighs. Pat them completely dry with paper towels, then sprinkle kosher salt and white pepper all over. Place the thighs skin side up on a plate and refrigerate uncovered for 2 hours. This step helps tighten the skin and deepen flavor.

Step 2: While the chicken is resting, prep your aromatics. Separate the dark green scallion tops from the white and light green parts. Thinly slice the white parts into matchsticks and set them aside, then slice the dark greens thinly for garnishing later. Peel and cut the ginger into thin matchsticks as well.

Step 3: Rinse the sushi rice in a fine mesh strainer under cold running water until the water runs clear. This washes away excess starch to prevent overly gummy congee, so take your time here. Let the rice drain and dry while you move on.

Step 4: To render the chicken skin, heat olive oil in a heavy-bottomed 5-6 quart Dutch oven over medium-low heat. Place the chicken thighs skin side down once the oil is hot and cook for about 5-6 minutes until the skin releases fat and becomes golden. Remove the chicken and let cool slightly. Carefully peel off the skin and set it on a parchment-lined baking sheet for later crisping.

Step 5: Discard all but 1 tablespoon of the chicken fat in the pot, then add the thinly sliced ginger and the white/light green scallion parts. Cook everything gently for 2 minutes, stirring often, until fragrant and soft. Stir in the rinsed rice and toss for another minute so the grains get coated in the flavorful fat.

Step 6: Pour in the chicken stock and add the toasted sesame oil. Nestle the chicken thighs back in the pot. Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer for 1 hour. Stir the congee every 15 minutes to keep the rice from sticking to the bottom and ensure even cooking.

Step 7: While the congee cooks, preheat your oven to 350°F. Bake the reserved chicken skin on the parchment-lined baking sheet for 20 minutes until golden and crispy. Once done, transfer the chicken skin to a paper towel-lined plate to drain excess oil.

Step 8: After the hour mark, carefully remove the chicken thighs from the pot. Keep the congee covered and continue simmering for 30 more minutes so the rice breaks down fully and the texture becomes luxuriously creamy.

Step 9: When the chicken is cool enough to handle, shred the meat off the bones and stir it back into the pot. Taste and adjust seasoning with salt, soy sauce, or white pepper as needed.

Step 10: Ladle the congee into warm bowls, topping each serving with the crispy chicken skin and sliced green scallions. Add any extra toppings that make your heart sing. Serve piping hot for ultimate comfort.

Servings and Timing

This One-Pot Chicken Congee Recipe yields 4 to 6 generous servings, perfect for a family meal or leftovers for the next day. Prep time is about 20 minutes, most of which is hands-off while chilling the chicken. Cooking time is 1 hour and 30 minutes, which includes simmering and baking the skin. The total time to enjoy this dish is roughly 1 hour and 50 minutes, but I promise it’s worth every minute. There’s no additional resting time required, though the flavor deepens wonderfully if you let leftovers sit overnight in the fridge.

How to Serve This One-Pot Chicken Congee Recipe

I love serving this congee steaming hot, straight from the pot, because that warming temperature amplifies its soothing effect. I usually pair it with accompaniment classics like soft boiled eggs for richness, fresh cilantro for freshness, and a sprinkle of fried shallots to add a nice crunch contrast. For a bit of heat, I often drizzle chili crisp on top, which makes every bite sing.

For presentation, I find that serving this dish in shallow bowls makes it easier to add garnishes and helps keep the congee at an ideal temperature. Placing the crispy chicken skin on top right before serving adds a visually crispy, golden touch that is both texturally and aesthetically delightful. I also adore pairing the congee with light soy sauce or ponzu on the side so guests can adjust the saltiness to their liking.

In terms of beverages, a warm oolong tea perfectly complements the gentle flavors, while a light white wine such as a Riesling adds a refreshing balance for those who prefer wine. For casual family dinners or cold-weather nights, this recipe feels like a nourishing hug, but it’s elegant enough to serve at a cozy gathering. No matter the occasion, I always recommend enjoying it hot or warm for full flavor and comfort.

Variations

I’ve experimented quite a bit with this One-Pot Chicken Congee Recipe and love how easy it is to customize. For a lighter version, you can swap the chicken thighs for boneless, skinless chicken breasts, though you’ll lose some richness from the skin and bones. Vegetarians can substitute vegetable broth and add mushrooms or tofu to keep the umami element alive. Just remember to omit the chicken skin crisp topping in that case.

If you want to take the flavor in a different direction, adding a splash of coconut milk in the final stages makes for a lovely creamy tropical twist. You can also experiment by stirring in cooked, shredded duck or even thinly sliced fish for unique takes. For gluten-free needs, this recipe naturally fits the bill, but just double-check soy sauce or other toppings to ensure they are gluten free.

Finally, while stovetop simmering is my favorite method for consistent control, this recipe can be adapted to a slow cooker for an effortless all-day meal. Simply layer ingredients as instructed, set on low for about 6 hours, and add rice toward the last hour. It’s a fantastic hands-off approach if you’re pressed for time.

Storage and Reheating

Storing Leftovers

If you have leftovers, transfer the congee into airtight containers and refrigerate promptly. Using glass or BPA-free plastic containers with tight-fitting lids helps preserve freshness and prevent odors from mingling in the fridge. Stored properly, the congee will keep well for 3 to 4 days and actually tastes even better after the flavors have mingled overnight.

Freezing

This recipe freezes nicely, which is perfect for meal prep. Allow the congee to cool completely before portioning into freezer-safe containers or heavy-duty freezer bags. I usually freeze individual servings for easy thawing. Properly frozen, it will maintain good flavor and texture for up to 2 months. When freezing, avoid adding crispy chicken skin on top; it’s best added fresh after reheating.

Reheating

Reheat gently on the stovetop over low heat with a splash of water or stock to loosen the congee if it thickens in the fridge or freezer. Stir often to prevent scorching and to restore creamy consistency. Microwave reheating works too, but I recommend using medium power and stirring every minute to avoid hot spots. Add crispy chicken skin and fresh garnishes only after warming through to keep their texture intact.

FAQs

Can I use other types of rice for this congee?

While sushi rice works wonderfully for its starch content and creamy texture, you can use jasmine or short-grain rice as alternatives. Keep in mind that jasmine rice might result in a slightly less thick congee, so you may want to cook it a bit longer. Avoid long-grain rice as it doesn’t break down as well for the silky effect typical of congee.

Is it okay to use boneless chicken instead of bone-in thighs?

You absolutely can, and it will cut down on shredding effort. However, bone-in thighs add extra flavor to the broth and help keep the meat juicy during slow simmering. If using boneless, watch the cooking time to avoid drying out the chicken and consider adding chicken bones or broth paste for extra depth.

What if I don’t have toasted sesame oil on hand?

While toasted sesame oil adds a delicious nutty aroma that really elevates this congee, you can omit it or replace it with a drizzle of mild sesame oil or even a tiny amount of toasted peanut oil. Adding it at the end preserves its flavor best, so try not to cook it too long or on high heat.

Can I make this congee in a slow cooker?

Yes! Just layer the ingredients, setting your slow cooker on low for 5 to 6 hours. Add rice after a few hours to prevent it from overcooking. This method is great for busy days but may require occasional stirring if your slow cooker heats unevenly.

What toppings do you recommend for serving?

My personal favorites are crispy chicken skin, soft boiled eggs, fresh cilantro, fried shallots, and a drizzle of soy sauce or ponzu. If you enjoy some heat, chili crisp adds a fantastic kick. These toppings bring different textures and tastes that complement the creamy congee beautifully.

Conclusion

I truly hope you give this One-Pot Chicken Congee Recipe a try because it has become a beloved staple in my kitchen. Its comforting warmth, ease of preparation, and infinite versatility mean it’s always ready to bring joy and nourishment to any meal. From quiet nights at home to sharing with friends and family, this dish is a beautiful reminder of how simple ingredients can make something truly special. Happy cooking!

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