Name: Rotisserie Chicken Congee
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Asian
Ingredients: 1 cup jasmine rice; 8 cups chicken broth; 2 cups shredded rotisserie chicken; 1 tablespoon fresh ginger, grated; 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 teaspoon sesame oil; Salt to taste; White pepper to taste; 2 green onions, sliced; Optional toppings: soft-boiled eggs, chili oil, fried shallots, cilantro

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A comforting, silky rice porridge that I make effortlessly using leftover rotisserie chicken. I love how the ginger and savory flavors meld together, creating a warm, soothing meal perfect for any day.

Rotisserie Chicken Congee

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup jasmine rice

8 cups chicken broth

2 cups shredded rotisserie chicken

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 tablespoon soy sauce

1 teaspoon sesame oil

Salt to taste

White pepper to taste

2 green onions, sliced

Optional toppings: soft-boiled eggs, chili oil, fried shallots, cilantro

Directions

I start by rinsing the jasmine rice under cold water until the water runs clear. Then, I combine the rice and chicken broth in a large pot and bring it to a boil over medium-high heat. Once boiling, I reduce the heat to low and simmer, stirring occasionally, for 30–40 minutes until the rice breaks down and the mixture turns creamy.

Next, I add the grated ginger and minced garlic, stirring them in thoroughly. I fold in the shredded rotisserie chicken and cook for another 5–10 minutes until everything is heated through. Then, I season with soy sauce, sesame oil, salt, and white pepper to taste. If the congee seems too thick, I adjust the consistency with a little more broth or water.

Finally, I ladle the congee into bowls and garnish with sliced green onions and any of my favorite toppings like soft-boiled eggs, chili oil, fried shallots, or cilantro.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Servings: 4 servings

Variations

I like to switch things up depending on what I have on hand. Sometimes, I add mushrooms or corn for extra texture. Using different types of leftover chicken, like smoked or rotisserie with herbs, adds unique flavor profiles. For a richer version, I stir in a little coconut milk at the end. I also sometimes serve it with a drizzle of soy sauce and a splash of sesame oil for a stronger savory kick.

Storage/Reheating

I store any leftover congee in an airtight container in the fridge for up to 3 days. When I reheat it, I add a splash of broth or water to loosen it up, then heat it gently on the stove over low heat, stirring occasionally. This helps maintain its creamy texture without drying out.

FAQs

How can I make congee without leftover chicken?

I sometimes cook fresh chicken breasts or thighs directly in the congee, shredding them once tender. Alternatively, tofu or mushrooms work well for a vegetarian version.

Can I use a different type of rice?

I usually stick with jasmine rice for its fragrance and creaminess, but short-grain or medium-grain rice works too. I avoid long-grain varieties since they don’t break down as easily.

How do I make congee thicker or thinner?

For a thicker congee, I simmer it longer and stir occasionally to break down the rice. To thin it out, I simply add extra broth or water while cooking or when reheating.

Can I freeze congee?

I can freeze congee, but I prefer to keep it in the fridge for best texture. If I do freeze it, I reheat gently with added liquid to restore creaminess.

What toppings do you recommend?

I enjoy soft-boiled eggs, chili oil, fried shallots, cilantro, or a drizzle of soy sauce. Pickles or sautéed greens also add a nice contrast to the savory porridge.

Conclusion

I find rotisserie chicken congee to be the ultimate comfort meal that’s both easy and versatile. It warms me up, satisfies my hunger, and makes great use of leftovers. Whether for a simple dinner or a cozy breakfast, this congee always hits the spot.

📖 Recipe:

Rotisserie Chicken Congee

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Author: Cheryl
Total Time: 55 minutes
Yield: 4 servings
Diet: Low Fat

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Description

A comforting, silky rice porridge made with leftover rotisserie chicken, infused with ginger and garlic for a warm, soothing meal. Perfect for cozy days when you want something simple yet nourishing.

Instructions

Rinse the jasmine rice under cold water until the water runs clear.
In a large pot, combine the rice and chicken broth and bring to a boil over medium-high heat.
Reduce heat to low and simmer for 30–40 minutes, stirring occasionally, until the rice breaks down and the mixture becomes creamy.
Add grated ginger and minced garlic, stirring well to combine.
Fold in the shredded rotisserie chicken and cook for another 5–10 minutes until heated through.
Season with soy sauce, sesame oil, salt, and white pepper to taste.
If the congee is too thick, add additional broth or water to reach desired consistency.
Ladle into bowls and garnish with green onions and optional toppings as desired.