Chicken and Ginger Congee

Chicken and Ginger Congee (GF)

This Chicken and Ginger Congee is incredibly nourishing, comforting and delicious. It’s easy to make – it just requires one pot and some patience while it simmers.
Course Meats, Oats and Grains, Savory
Special Diet Gluten Free
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 360kcal
Author The Worktop


  • 1 cup long grain rice (white or brown)
  • 8 cups water
  • 6 chicken thighs (bone-in)
  • 1 piece of ginger about 1 inch by 1 inch (2.5 cm by 2.5 cm) - peeled and sliced into large pieces
  • salt - to taste
  • scallions - for garnish


  • Rinse and drain the rice. Pour the rice into a heavy stock pot (a cast iron pot works great).
  • Add in the water, ginger and chicken thighs.
  • Bring the pot to a boil then immediately turn down the heat. Allow the pot to simmer, covered, for 1-1 1/2 hours, or until the rice has absorbed most of the liquid and has started breaking apart. It will take white rice about 1 hour, and brown rice about 1 1/2 hours.
  • Remove the chicken thighs into a bowl and allow to cool. When the chicken thighs are cool enough for you to handle, shred the meat and remove the bones.
  • Add the shredded chicken back into the congee and mix well.
  • Add salt, if desired.
  • Serve the congee into individual bowls and garnish with green onions, if desired.


Calories: 360kcal | Carbohydrates: 25g | Protein: 20g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 105mg | Potassium: 267mg | Vitamin A: 1.8% | Calcium: 2.8% | Iron: 5.6%