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Acupuncture and Eastern Medicine Blog

Mount Vernon Washington, Skagit Valley

  • Writer's pictureAnna Palucci Young, L.Ac., AEMP

Chicken Congee

Congee is a rice porridge which can be made with rice alone or with different types of meats, fish or vegetables. It can be used to maintain general health or it can be used specifically to assist the body in recovering from various illnesses. Medicinal herbs are often added for particular health issues.

In Asian countries congee is often eaten for breakfast, but it can be enjoyed for lunch or dinner, depending on your preference.

What it is for: To promote healthy digestion and a strong immune system... and it's delicious!

Who is it for: Adults and children

The recipe:

1 cup rice

9 cups of water (you can also use chicken or vegetable broth)

2 bone-in chicken breasts

4 cloves of garlic

1 tsp of grated fresh ginger

Salt and pepper to taste


Place rice and chicken breasts in a large pot and add water. Bring water to a boil. Skim the white foam off of the top and discard. (you may need to do this a few times before the water runs clear).

Lower the heat to medium and add the garlic, ginger, salt and pepper. Stir gently. Let simmer for about an hour stirring occasionally.

When the congee is done, let it cool down and remove the chicken breasts. Shred the meat and add it back into the congee. Discard the skin and bones.

I prefer my congee a bit creamier, but if you would like a thinner consistency, you can add more water.

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