Rice Cooker Congee (Easy Chicken Congee Recipe)
This rice cooker congee is an easy chicken congee recipe made with a simple 1:8 rice-to-water ratio. No stirring needed—just set and cook for a creamy, comforting meal.
Servings 2 people
Cost $5
Ingredients
Base Plain Congee
- 1 cup White rice
- 7 cups Water (1 additional cup of it is too thick)
- 1 tbsp Chicken boullion powder
- 1 tsp White pepper
Chicken
- 4 boneless Chicken thighs, cubed
- 1 tbsp Soy sauce
- 1 tsp White pepper
Toppings
- Small knob of ginger, sliced
- 1 stalk of Green onion, chopped
- 2 tsp Sesame oil
Instructions
- Rinse and freeze the rice:Rinse 1 cup of rice until the water runs mostly clear, then drain well. Transfer to a zip-top bag and freeze overnight, or for at least 4 hours.
- Cook the congee base:Add the frozen rice directly into your rice cooker along with 7 cups of water. Cook using the white rice setting, or the regular cook setting depending on your rice cooker. Once the cycle finishes, open and give it a good stir.
- Prepare the chicken:While the rice is cooking, cut chicken thighs into small bite-sized pieces. Marinate with soy sauce and a bit of white pepper, then set aside so it can soak up the flavor.
- Adjust the consistency:With 30 minutes left in the cycle, check the texture of the congee. If it looks too thick, add about 1 cup of water and stir to loosen it up. It should be creamy but still slightly fluid.
- Add chicken and ginger:Add the marinated chicken along with sliced ginger directly into the rice cooker. Switch to the quick cook or fastest setting and let it cook for the rest of the cycle, or until the chicken is fully cooked through.
- Season and finish:Stir in chicken bouillon powder and a bit more white pepper to taste. Mix well so everything is evenly combined and the congee becomes smooth and flavorful.
- Serve and top:Ladle into bowls and finish with fresh ginger slices, chopped green onions, and a drizzle of sesame oil. Serve warm for the best texture.