Learn how to make congee with this speedy recipe using ground chicken and vegetables. Get a simple tip to speed up rice cooking for a creamy, hearty one-bowl meal!
About this Ground Chicken Congee Recipe
Traditional Chinese chicken congee can take hours to prepare—simmering the chicken broth, shredding the chicken, and cooking the rice until it reaches a creamy, porridge-like texture.
I love how modern kitchen tools and food shortcuts make traditional cooking so much easier.
Ground chicken is a game changer in this recipe, cutting the cooking time while keeping all the nutritional benefits intact. Freezing the soaked rice speeds up the cooking process even more.
Plus, using a frozen veggie mix package makes preparation much easier.
The result is so tasty—a warm bowl of comfort and goodness.
You’ve got to try this recipe—it’s easy, fast and delicious, and everyone, from kids to the elderly, will love it! 👌
Ingredients and Substitutions
- Rice: Short-grain rice is the way to go—it’s stickier than long-grain, making it the perfect choice!
- Ground Chicken: I use store-bought ground chicken, but you can also grind your own in a food processor. I’ve also tried ground beef—it’s just as delicious!
- Veggies: The veggie mix is flexible, but a combination of carrots, corn, and peas adds a nice touch of sweetness.
- Celery: The celery adds a fresh, tasty flavour to this congee. Look for Chinese celery at a Chinese grocery store—it’s even more flavorful!
- Water: The amount of water you use depends on your preference. Use a 1:5 rice-to-water ratio for a risotto-like thickness or a 1:8 ratio for a more soupy texture.
How to speed up rice cooking
- Soak the rice in water for about 30 minutes.
- Drain the rice and freeze until solid.
When the rice absorbs the water, freezing turns the water into ice, which helps break down its internal structure. This allows the rice to cook faster and break into smaller pieces in 10-15 minutes.
Store the soaked rice in a food bag, rolling it flat to save space in the fridge and making it easy to break into portions.
If you prefer a whole grain texture, soak the rice without freezing, but the cooking time will be longer.
Instructions
- Step One: Cooking Ground Chicken
- Heat oil in a saucepan ( or non-stick pan) and add ground chicken over medium heat. Cook, stirring occasionally and break them into small pieces, until it’s lightly browned.
- Step Two: Cooking the congee
- Add rice, water, and veggie mix to the saucepan.
- Bring to a boil, reduce the heat to low and simmer for 15-20 minutes. Add more water if it gets too thick.
- Step Three: Seasoning
- Add salt and pepper to taste, then stir in the chopped celery.
- Cook for an additional 5 minutes.
Cooking Tips:
- Ground chicken can become sticky when cooked in a saucepan. I find it easier to cook it in a non-stick pan first, then transfer it to the saucepan for the congee.
- When cooking congee, be sure to stir occasionally to prevent it from sticking to the bottom of the saucepan.
- Once the chicken mince is cooked, combine all ingredients, and you can transfer them to the rice cooker. Most rice cookers have a congee cooking option.
What do Chinese people love to eat with congee?
- Something crunchy: Deep fried crispy wonton skins, toasted peanuts, or You tiao.
- Something salty: Chinese pickles, zhacai—because congee loves a little salty kick!
- Something very Chinese: Fermented tofu (stinky but delicious!) and century eggs (Don’t try! 🤪).
Now you know how easy and quick to make this comforting congee at any time of day. Enjoy the warmth and nourishment in every spoonful! 🍯
Chicken Congee
Ingredients
- 2 tablespoon oil
- 1 cup ground chicken (more or less to your liking)
- 1 cup rice
- 2 cup mixed vegetables (more or less to your liking)
- 1/2 cup chopped celery
- 8 cup water (5-8 cups)
- 1 pinch salt
- 1/2 teaspoon black pepper powder (more or less to your liking)
Instructions
- Cooking Ground Chicken: In a saucepan( or non-stick pan), heat oil and add ground chicken over medium heat. Cook, stirring occasionally, until it’s lightly browned
- Cooking the congee: Add rice, water, and veggie mix to the saucepan. Bring to a boil, reduce the heat to low and simmer for 15-20 minutes. Add more water if it gets too thick.
- Seasoning: Add salt and pepper to taste, then stir in the chopped celery. Cook for an additional 5 minutes.
Recipe Notes:
- Rice: Short-grain rice is the way to go—it’s stickier than long-grain, making it the perfect choice!
- Ground Chicken: I use store-bought ground chicken, but you can also grind your own in a food processor. I’ve also tried ground beef—it’s just as delicious!
- Veggies: The veggie mix is flexible, but a combination of carrots, corn, and peas adds a nice touch of sweetness.
- Celery: The celery adds a fresh, tasty flavour to this congee. Look for Chinese celery at a Chinese grocery store—it’s even more flavorful!
- Water: The amount of water you use depends on your preference. Use a 1:5 rice-to-water ratio for a risotto-like thickness or a 1:8 ratio for a more soupy texture.
- Ground chicken can become sticky when cooked in a saucepan. I find it easier to cook it in a non-stick pan first, then transfer it to the saucepan for the congee.
- When cooking congee, be sure to stir occasionally to prevent it from sticking to the bottom of the saucepan.
- Once the chicken mince is cooked, combine all ingredients, and you can transfer them to the rice cooker. Most rice cookers have a congee cooking option.
Nutrition Information:
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