Chicken Congee Recipe | The Great American Recipe

This light and simple rice porridge is soulful and comforting. The deep chicken broth, with subtle hints of grilled ginger and onion, is cooked with toasted jasmine rice and topped with kimchi to give the congee some salt and acid. Serve it alongside a crispy Chinese long doughnut, which you can find frozen in specialty stores or online, to be used as a dipping vehicle for the scrumptious congee.

This recipe from Foo is featured in the season finale during Season 1 of The Great American Recipe.


Yield: Serves 4



  • Congee
  • 1 cup jasmine rice
  • 1 Vidalia onion
  • 1 knob ginger
  • 2 pounds chicken necks
  • 1 pound chicken wings
  • 1 tablespoon fish sauce
  • 4 cups chicken broth
  • 4 cups water
  • 1 tablespoon Chinese rock sugar (see note on page 000)
  • 2 teaspoons salt
  • 1 tablespoon whole black peppercorns
  • 1 bunch scallions, sliced
  • 3 tablespoons minced kimchi
  • 4 Chinese long doughnuts

  • Broth
  • 4 cups chicken broth
  • 8 cups water
  • 1 tablespoon fish sauce
  • 1 tablespoon Chinese rock sugar (see note on page 000)
  • 1 pound chicken necks
  • 1 pound chicken wings
  • 1 pound bone-in, skin-on chicken breasts


  1. Preheat the oven to 250 degrees F.
  2. Spread out the rice on a rimmed baking sheet and bake for 10 minutes. Set aside. Raise the oven temperature to 300 degrees F.
  3. Char the onion and ginger over the stovetop flame (or on a grill) until blackened and aromatic. Put the onion and ginger in a pressure cooker, then add the chicken necks, chicken wings, fish sauce, chicken broth, water, rock sugar, salt, and peppercorns. Set the pressure cooker on high for 30 minutes.
  4. Meanwhile, make the broth. In a large pot, combine the chicken broth, water, fish sauce, rock sugar, chicken necks, chicken wings, and chicken breasts and bring to a boil. Boil for 20 minutes. Transfer the chicken breasts to a plate. Discard the chicken wings and necks.
  5. When the pressure cooker is finished, strain the contents and add the strained broth to the pot on the stove. (Discard the solids.) Add the toasted rice and gently stir the congee. Cook over medium heat for 10 minutes.
  6. When the chicken breasts are cool enough to handle, discard the skin and bones and slice the meat; set aside.
  7. Place the Chinese long doughnuts on a rimmed baking sheet and bake for 15 minutes.
  8. Ladle the congee into soup bowls and fan out 4 slices of chicken breast on top of each serving. Garnish with the scallions and about 2 teaspoons of kimchi per bowl. Serve with a crunchy long doughnut alongside.