Few dishes are as comforting as a bowl of Chicken and Ginger Congee. This traditional Asian rice porridge has been enjoyed for centuries for its gentle, nourishing qualities and is often served when the body needs warmth, hydration and easily digested nourishment.
From a Food as Medicine perspective, Chicken and Ginger Congee is an ideal restorative meal. Slow-cooked rice creates a silky texture that’s kind to the digestive system, while fresh ginger provides natural warmth and aromatic flavour. Tender chicken adds satisfying protein, making this a balanced meal that’s equally suited to recovery, cooler weather, or simply slowing down and eating mindfully.
Whether you’re feeling under the weather, looking for a nourishing family dinner or preparing meals ahead for the week, this simple Chicken and Ginger Congee recipe is wholesome, economical and deeply comforting.
What is congee?
Congee is a traditional Asian rice porridge that is celebrated for its soothing and nourishing qualities, making it an ideal dish for digestive health and recovery. This is a slightly souped-up, bougey version of my dear friend Sarah Swan’s recipe, it’s a quick yet deeply satisfying take on the classic. I’ve added coins of decadent Chinese sausage for a luxe pick-me-up. If you find yourself in Byron Bay, be sure to visit Bay Grocer, say hi to Swannie – and order her famous congee.
Starting with cooked jasmine rice makes for a quicker, nourishing bowl while still allowing the rice to break down into a silky, porridge-like consistency. While this shortcut version speeds up the process, it still delivers the same soul-warming, easily digestible goodness.
FAQs
Can I freeze chicken congee?
Yes. Allow it to cool completely before freezing for up to three months. Add a little water or stock when reheating.
Can I make congee in a slow cooker?
Absolutely. Cook on Low for 6–8 hours or High for around 3–4 hours until the rice has broken down.
Can I use brown rice?
Yes, although it requires a longer cooking time and produces a slightly nuttier flavour.
Is congee useful when you’re unwell?
Congee is traditionally enjoyed as a gentle, easy-to-digest meal because of its soft texture and high fluid content. Many people choose it as a comforting option during recovery.
Are the ingredients healthy?
Ginger helps aid digestion, reduce inflammation, and support overall gut health. Paired with umami-rich seasonings and tender chicken, this dish is both nourishing and flavour-rich — ideal for times of illness, post-operative recovery, or simply when you crave a bowl of comfort.
I have added cooling mung bean sprouts as they are highly detoxifying and cleansing. The Chinese revere them more for their medicinal prowess than their culinary capacity, especially in decreasing the levels of triglycerides in the blood, thus providing support for the body’s cardiovascular system and reducing overall toxicity.
What are the benefits?
In Chinese medicine, cereal creams and congees are commonly used for those who have difficulty chewing or need a gentle, easily digestible meal. During convalescence, a daily teaspoonful of black sesame seeds cooked into a cereal can help tonify deficiency and is especially beneficial for alleviating constipation.
As a certified expert in Chinese dietetics, Chef Sam Gowing, who is trained under Paul Pitchford, author of Healing with Whole Foods, incorporates these ancient healing practices into modern nutrition. As a leading voice in Chinese dietetics, Chef Sam integrates these principles into her culinary approach, offering nourishing meals that support digestive health and overall well-being.
PrintChicken and Ginger Congee
- Total Time45 minutes
- YieldServes 4-6 1x
Warm your body from the inside out with this nourishing Chicken and Ginger Congee. This traditional rice porridge is packed with tender chicken, fresh ginger and soothing flavours, making it the perfect Food as Medicine recipe for cooler days or whenever you need a comforting meal.
Ingredients
2 cups cooked jasmine rice
3–4 boneless chicken thighs or 2 large breast fillet, skin off, diced
2 tbsp fresh ginger, peeled, julienned
2 tbsp Shaoxing Chinese wine
2 tbsp tamari or gluten-free soy
1 tbsp toasted sesame oil
2 lap cheong Chinese sausages, finely sliced
Serving suggestions
Spring onions, finely sliced diagonally
Fried shallots
Toasted sesame oil, to drizzle
Dried chili flakes
Black sesame seeds
Mung bean sprouts
Salt – I love Olsson’s smoked salt, available at Bay Grocer
Instructions
- Make sure you have pre-cooked the jasmine rice using an absorption method. Place the cooked jasmine rice into a small to medium saucepan and cover with cold water. The water should be about 2 cm above the rice.
- Bring to a gentle simmer over medium heat, then add the diced chicken, ginger, Shaoxing Chinese wine, tamari (or gluten-free soy) and toasted sesame oil. Stir well and let it simmer for 4–5 minutes, or until the chicken is fully cooked.
- Meanwhile, prepare the lap cheong. Finely slice the sausages and pan-fry over low heat for 1–2 minutes to release its oils, contributing to the overall richness of the dish.
- Taste the congee to ensure the flavours are balanced. Adjust the seasoning with toasted sesame oil and tamari as required. The consistency should be smooth and slightly soupy, pending on you preference.
- To serve, divide the congee into bowls and top with your choice of serving suggestions such as fresh spring onions, fried shallots, toasted sesame oil, dried chili flakes, Black sesame seeds, mung bean sprouts and/or salt.
- Enjoy this nourishing bowl warm, allowing its gut-healing properties to comfort and restore your digestion.
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Written by Brookfarm co-founder, Pam Brook. We Can All Eat That! shows that raising healthy, adventurous eaters doesn’t have to be hard work. This book is designed to help demystify children’s first foods, give you insights into children’s food allergies, and inspire you to create delicious home-cooked meals for the whole family.
We Can All Eat That! includes 95 delicious recipes created in collaboration with whole-food chefs Sarah Swan and Sam Gowing (pictured above with Pam in the centre). These are timeless meals for all the family to share together, no matter what their age (from 6 months +). Recipes you will go back to again and again as family staples, making it easy to prepare the same meal for baby, toddler and all the family.
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