I may be late to the game making congee at home (I suppose this depends on who you’re asking 🙃) but now that I’m here I’m never going back!

For those unfamiliar, congee is a popular savory Asian porridge made by boiling rice in a large quantity of water or broth until the texture softens into a thick, creamy, silken consistency.

It is often considered the ultimate comfort food and can be used as both a dinner or breakfast staple.

It’s also this amazing vehicle for toppings, which are typically my favorite part of any dish! Think jammy eggs, (gf) soy sauce, garlic chili crisp, scallions, cilantro, sesame seeds, peanuts or more meat — helping to make an otherwise simple dish really pop, flavor and texture-wise.

Last but not least, it’s loaded with gut-healthy and immunity-boosting ingredients, making it the best thing to eat when you’re sick (or to make/bring to someone you love who is sick) as well as any new mamas in postpartum recovery.

Snag the recipe and details below!

WHAT IS CHICKEN CONGEE?

ICYMI Congee is a popular savory Asian porridge made by boiling rice in a large quantity of water or broth until the texture softens into a thick, creamy, silken consistency.

It is often considered the ultimate comfort food (literally like a warm hug in a bowl, which I feel like we could all use rn) and can be used as both a dinner or breakfast staple.

HEALTHY CHICKEN CONGEE RECIPE INGREDIENTS

+ Bone-In, Skin-On Chicken Thighs & Drumsticks

This meat contains connective tissue, muscle and bones that when slowly cooked (or pressure cooked!) break down into bioavailable collagen and gelatin, which have been linked to an array of health benefits (from reducing intestinal inflammation and boosting digestion to strengthening and repairing our tissues) making it an ideal option for the menstrual phase or postpartum (helps with rebuilding the uterine lining, abdominal muscles and pelvic floor).

+ Organic Jasmine Rice

Congee is most commonly made with long-grain, white rice varieties like Jasmine because it’s high starch content breaks down during the cooking process, creating a creamy, silky texture.

BONUS! When cooled and reheated it creates resistant starch (aka retrograde starch), a type of prebiotic fiber that feeds the good bacteria in your gut (aka it makes the best leftovers!)

+ White Miso Paste

A delicious, umami-flavored fermented soybean paste rich in probiotics that improve the gut microbiome and strengthen the immune system. Does not need to be included, but I love it for both the flavor and nutritional benefits it provides!

+ Freshly Minced Ginger

Highly anti-inflammatory and aids in digestion, fights infections and even reduces menstrual cramping. I love to add for both flavor and nutritional benefits. 

+ Carrots

You don’t need to add carrots, but I love to include a veggie for more anti-inflammatory antioxidants and vitamin C to support your immune system!

+ Bone Broth

While traditional congee is made with large amounts of water, it’s frequently substituted for chicken stock, broth, or in this case, bone broth (which adds more protein and gut-healthy amino acids!)

+ Jammy Eggs 

The best topping that also adds anti-inflammatory omega-3 fatty acids, B vitamins and a nice little protein boost. Try frying them up instead for a quick-cooking option. 

HOW TO MAKE CHICKEN CONGEE IN AN INSTANT POT

Making congee in an instant pot/pressure cooker is so simple, not to mention quick (while still obtaining that silky, slow cooked texture and taste). Here are the basic steps:

1) Brown your chicken! Pat your chicken dry and generously season each piece with sea salt and black pepper. Set your instant pot to sauté mode and add the sesame oil. Once glistening/hot, add in your chicken and brown, about 3-4 minutes per side. When finished, use tongs to transfer the chicken to a plate. Set aside. 

2) Make your base. Add 1 cup of bone broth to deglaze the instant pot, using a spatula to scoop any crispy bits from the bottom. Add in the sliced carrots, fresh ginger, minced garlic and miso paste and sauté for 3-5 minutes, until carrots have softened and the mixture is fragrant.

3) Add in your rice + liquid & cook! Add in the remaining 2 cups of bone broth, jasmine rice and 3 cups of cold water and stir well. Secure the instant pot lid and use the manual setting to pressure cook on high for 30 minutes. After 30 minutes, let the pot sit for 20 additional minutes, naturally releasing steam. After 20 minutes, manually release the vent valve on the lid, letting out any additional steam, then remove the lid.

4) Shred your chicken + season! Once finished, the congee should be nice and thick (if not give it a few additional minutes of stirring) and the chicken meat should be easily falling off the bone.Transfer all of the chicken pieces to a bowl to shred, discarding the bones and optional skin. Add the chicken back into the pot, give it a good stir and season with salt + pepper to taste.

HOW TO MAKE CHICKEN CONGEE IN A SLOW COOKER

You can also make your congee in your crockpot/slow cooker, which is just as easy, but it does take longer to cook, so give yourself ample time (4-8 hours depending on preference). Here are the basic steps:

1) Brown your chicken! Pat your chicken dry and generously season each piece with sea salt and black pepper. Set your slow-cooker to sauté mode (if available) or heat a large pot or Dutch oven over medium high heat and add the sesame oil. Once glistening/hot, add in your chicken and brown, about 3-4 minutes per side (you will most likely need to do this in batches to prevent overcrowding). When finished, use tongs to transfer the chicken to a plate. Set aside. 

2) Add your congee ingredients and cook! Add the bone broth, sliced carrots, fresh ginger, minced garlic, miso paste, jasmine rice and cold water to the slow cooker and give everything a good stir. Cover and cook on low heat for 8-10 hours. 

3) Shred your chicken + season! Once finished, the congee should be nice and thick (if not give it a few additional minutes of stirring) and the chicken meat should be easily falling off the bone.Transfer all of the chicken pieces to a bowl to shred, discarding the bones and optional skin. Add the chicken back into the pot, give it a good stir and season with salt + pepper to taste. 

WHAT MAKES THIS CHICKEN CONGEE RECIPE HEALTHIER

While chicken congee is a naturally healthy option, thanks to it’s abundance of bioavailable protein and amino acids, I’ve of course snuck in more nutrients to support your hormones and gut health, specifically:

+ BONE BROTH

More protein, collagen and amino acids, not to mention flavor!

+ MISO

Fermented probiotics to feed your good gut bacteria and provide rich, umami flavor.

+ GINGER 

Highly anti-inflammatory and strengthens your immune system, not to mention brightens up this dish. 

+ CARROTS

If you know me then you know I’m always trying to sneak in veggies for more antioxidants and vitamins/minerals to support hormone health. 

+ EGGS

You don’t have to top with an egg but I love the flavor it adds not to mention anti-inflammatory omega-3 fatty acids!

HEALTHY CHICKEN CONGEE RECIPE SWAPS/SUBS

+ Swap the chicken thighs 

For a pound more of drumsticks or vice versa if needed (as long as you have 2 pounds of bone-in chicken you’re good!)

+ Swap the bone broth 

For a 1:1 ratio of water or other cooking liquid of choice

+ Leave out the miso

I love the umami taste miso provides but if you’re seeking a simpler flavor profile you can leave it out

+ Leave out the carrots 

If preferred or sub for mushrooms, zucchini or Bok Choy

+ Swap the toasted sesame oil 

For another neutral cooking oil if needed

CHICKEN CONGEE RECIPE TIPS

+ Texture Tips

If you prefer a more traditional congee texture, use more liquid (7-8 cups of liquid total), per the instructions. If you lean towards thicker textures (like me) use 6 cups of liquid total.

+ On shredding the chicken

I find that the chicken gets so tender that often times when I try to transfer it to a bowl the meat falls off as I do so. If you find it easier, try leaving the chicken in the pot and removing the bones instead of transferring it all to a bowl to shred.

+ Don’t skip the toppings! 

While the congee is delicious as is, it really shines when you zhuzh it up with bright herbs, spicy and salty condiments and especially an egg!

MORE INSTANT POT/SLOW COOKER RECIPES

+ High Protein Crockpot Lasagna Soup

+ Slow Cooker Slightly Sweet n’ Spicy Gochujang Pot Roast

+ Instant Pot Bone Broth + Bone Broth Hot Chocolate

*Photos by: Tanya Pigrim

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Ginger Miso Chicken Congee (Instant Pot + Slow Cooker Options)

DF

GF

This simple, delicious + gut-healthy chicken congee recipe is the ultimate comfort dish (like a warm hug in a bowl). Both instant pot & slow cooker instructions are included for convenience!

PREP TIME:	TOTAL TIME:
10 Mins	01:10 Hours

• Author: Lauren Chambers

• Servings: 4-6

• Recipe Type: Entree, dinner, meal, breakfast, soup

• Cuisine: Asian Inspired, Chinese

Ingredients

• 1 pound bone-in chicken drumsticks
• 1 pound bone-in chicken thighs
• Sea salt + black pepper
• 2 tablespoons toasted sesame oil
• 3 cups chicken bone broth, divided
• 3-4 cups carrots, peeled and sliced into rounds
• 1 tablespoon fresh ginger, minced
• 4 cloves garlic, minced 
• 3 tablespoons white miso paste
• 1 cup organic jasmine rice, rinsed 3x in cold water and drained 
• 3-5 cups cold, filtered water *I like 3 for a thicker congee, but if you like a more brothy, traditional version, use 4-5
• Sliced green onions, fresh cilantro, and optional coconut aminos, chili crisp, and jammy/soft-boiled eggs + more salt and pepper to taste

Instructions

Instant Pot: 

1. Brown your chicken! Pat your chicken dry and generously season each piece with sea salt and black pepper. Set your instant pot to sauté mode and add the sesame oil. Once glistening/hot, add in your chicken and brown, about 3-4 minutes per side (you will most likely need to do this in batches to prevent overcrowding). When finished, use tongs to transfer the chicken to a plate. Set aside. 
2. Make your base. Add 1 cup of bone broth to deglaze the instant pot, using a spatula to scoop any crispy bits from the bottom. Add in the sliced carrots, fresh ginger, minced garlic and miso paste and sauté for 3-5 minutes, until carrots have softened and the mixture is fragrant. 
3. Add in your rice + liquid & cook! Add in the remaining 2 cups of bone broth, jasmine rice and 3 cups of cold water and stir well. Secure the instant pot lid and use the manual setting to pressure cook on high for 30 minutes. After 30 minutes, let the pot sit for 20 additional minutes, naturally releasing steam. After 20 minutes, manually release the vent valve on the lid, letting out any additional steam, then remove the lid. 
4. Shred your chicken + season! Once finished, the congee should be nice and thick (if not give it a few additional minutes of stirring) and the chicken meat should be easily falling off the bone.Transfer all of the chicken pieces to a bowl to shred, discarding the bones and optional skin. Add the chicken back into the pot, give it a good stir and season with salt + pepper to taste.
5. Add your toppings & serve! Ladle generous portions of congee into bowls and top with sliced green onion, fresh cilantro and optional coconut aminos (or other gluten-free soy sauce), chili crisp (so so good!) and soft-boiled eggs. Serve immediately!

 

Slow-Cooker: 

1. Brown your chicken! Pat your chicken dry and generously season each piece with sea salt and black pepper. Set your slow-cooker to sauté mode (if available) or heat a large pot or Dutch oven over medium high heat and add the sesame oil. Once glistening/hot, add in your chicken and brown, about 3-4 minutes per side (you will most likely need to do this in batches to prevent overcrowding). When finished, use tongs to transfer the chicken to a plate. Set aside. 
2. Add your congee ingredients and cook! Add the bone broth, sliced carrots, fresh ginger, minced garlic, miso paste, jasmine rice and cold water to the slow cooker and give everything a good stir. Cover and cook on low heat for 8-10 hours. 
3. Shred your chicken + season! Once finished, the congee should be nice and thick (if not give it a few additional minutes of stirring) and the chicken meat should be easily falling off the bone.Transfer all of the chicken pieces to a bowl to shred, discarding the bones and optional skin. Add the chicken back into the pot, give it a good stir and season with salt + pepper to taste. 
4. Add your toppings & serve! Ladle generous portions of congee into bowls and top with sliced green onion, fresh cilantro and optional coconut aminos (or other gluten-free soy sauce), chili crisp (so so good!) and soft-boiled eggs. Serve immediately!

Notes

Let congee cool to room temp then store in an airtight container in the fridge for 3-4 days.

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