Congee Recipe — Cantonese Chicken Congee (Ji Zhou)

On a morning flight from Xiamen to Beijing about fifteen years ago, the cabin crew served congee for breakfast. Of the 119 people on that flight, I was the only one who didn't eat theirs. One and a half decades later, I faced it again — this time in my own kitchen, with a recipe I could stand behind. The flashbacks to that flight have not entirely subsided. The congee, for what it's worth, was fine.

This congee recipe is the Cantonese version — Ji Zhou, chicken congee — which is the version most people encounter first and the one that earns congee its reputation as a comfort and healing food across much of Asia. Rice simmered long and slow in stock until the grains completely break down into something thick, creamy and deeply soothing. It takes an hour. It's worth it.

What Is Congee?

Congee is a savoury rice porridge made by boiling rice in a large amount of water or broth — typically at a ratio of around 6:1 or 8:1 — until the grains break down completely and the whole thing becomes smooth and creamy. It's eaten across China, Japan, Korea, Vietnam, Thailand, Indonesia and the Philippines, each country with its own variations, toppings and name. In China alone it goes by zhou or jook; in Japan it's okayu; in Thailand khao tom. The Cantonese version is the most widely known outside Asia, and Ji Zhou — chicken congee — is the classic of the form.

It's breakfast food, sick food, late-night food, hangover food. It's what you eat when you want something that will look after you.

Why Jasmine Rice?

Jasmine rice breaks down beautifully over a long, slow simmer — the starch releases gradually and gives you that characteristic silky texture without the gluey heaviness you'd get from a shorter-grain rice. For more on rice varieties and which to use for which dish, my types of rice guide covers everything.

Congee Recipe — Cantonese Chicken Congee (Ji Zhou)

Serves 1 | Large heavy-bottomed pot | 10 mins prep | 60 mins cook

Ingredients:

For the base:

• 25g jasmine rice, rinsed until the water runs clear
• 350ml low-sodium chicken stock (or water)
• A thin slice of fresh ginger, smashed
• 1 small garlic clove, smashed
• Salt to taste

For the chicken:

• 65g boneless, skinless chicken breast or thigh
• ¼ tsp soy sauce
• ¼ tsp sesame oil

To serve:

• 1 spring onion, finely sliced
• White pepper, to taste
• Light soy sauce, for drizzling

Method:

Bring the stock to a rolling boil in a large, heavy-bottomed pot. Add the rinsed rice, ginger and garlic. Stir well to prevent sticking, bring back to the boil, then reduce the heat to low.

Cover with the lid slightly ajar to prevent boiling over. Simmer for 45 minutes, stirring occasionally, until the rice grains have burst and the mixture is thick and creamy.

While the rice simmers, cut the chicken into a large chunk and toss with the soy sauce and sesame oil.

In the last 15 minutes of cooking, drop the chicken directly into the simmering congee. Once cooked through, lift it out, shred into thin strips using two forks, and stir back into the pot.

Taste and adjust the salt. Ladle into a bowl and top with sliced spring onion, white pepper and a light drizzle of soy sauce.

This congee recipe is part of my Rice Recipes collection — a global collection of rice dishes from paella to pilau.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef