Vietnamese Chicken Congee

Guess what can make you feel instantly better when you’re feeling unwell? My easy-to-make chicken congee!

chicken congee

Why I love it!

This ginger and spring onion-infused rice porridge is a childhood classic and one of the heartiest meals I grew up with. Every time I cook congee I’m filled with nostalgia. This is a common meal in Vietnam and is usually paired with a Vietnamese salad, however, I am sharing a shortcut version that will pack a punch.

The aromas of spring onion and ginger are perfect for soothing the soul and throat. I can assure you that you’ll feel better after you have a bowl of this.

With kitchen staples and easy-to-find ingredients, this dish can be whipped up within 30 minutes. Might I add, it’s a one-pot meal that you can easily make a lot of.

Chicken congee is aromatic, full of protein and fresh herbs. It’s a staple meal that many people in Asia eat regularly, for instance in Indonesia the dish is called Bubur Ayam. But it is also a good idea for an entrée or winter family dinner with a side of Chinese donuts to dip into the congee.

cutting spring onion

What’s in it?

What I love about this recipe is that it is a one-pot recipe and you let the rice do its thing! No major thinking is required and you let the rice evolve into the consistency you want! The longer it’s on the stove for the thicker it will get because it is spending more time absorbing the water.

If you want a soup-like consistency, then this meal will be even quicker than 30 minutes. I personally like a balance between the two consistencies. Not too thick or too watery. I cut the heat when it slowly starts to drip off my spoon.

To make my version of chicken congee, you will only need a few ingredients.

Pantry staples include chicken mince, fish sauce, Chinese cooking wine, salt, pepper, sesame oil, spring onion, ginger, rice, and water.

Extra spring onion, coriander, and fried shallots for garnishing.

cooking congee

Traditionally, the dish includes shredded chicken but time is of the essence!

I am all about getting flavour the quickest way possible. You can use any protein you like but i highly recommend chicken mince because it cooks fast, pairs well with the flavours of ginger and spring onion, and holds its moisture well in the congee.

Tip: when you buy spring onion, it often comes in big bunches. I recommend using what you need, and by the third day, it starts to wilt. I would chop it all up and freeze it so when you dont have time to go to the shops, you have fresh frozen spring onion on-hand.

congee boiling


Serves 6
  • 250g rice (Jasmine or Long Grain)
  • 500g chicken mince
  • 100g Ginger (peeled and sliced)
  • 3 stalks of spring onion (chop whites to 3cm lengths and greens thinly sliced)
  • Tbl spoon of fried shallots (optional)
  • 3 tbl spoons of fish sauce
  • A pinch of salt
  • Tbl spoon of pepper
  • Tbl spoon of sesame oil
  • Tbl spoon of Chinese cooking wine
  • Chinese donut (optional)


  1. Bring water to a boil and add rice.
  2. Add white spring onion stalks and ginger slices.
  3. Simmer rice on low-medium heat and allow the grains to absorb and open up.
  4. Monitor the rice porridge to the consistency you like. Adjust by adding more water if you want it soup-like congee.
  5. Add bite-sized chicken mince into the congee
  6. Season congee with fish sauce, pepper, Chinese cooking wine, and salt.
  7. Add a handful of green spring onions.
  8. Serve and garnish with fried shallots and a drizzle of sesame oil.

1 thought on “Vietnamese Chicken Congee”

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