Chicken Congee (Made with Homemade Bone Broth)
There are countless ways to make congee, but this is the version I come back to again and again. Rather than cooking the chicken and rice together from the beginning, I first make a rich homemade bone broth using an entire roasted chicken. It takes a little extra time, but the result is a deeply flavorful, nourishing bowl that's worth every minute.
As a postpartum nurse, I often recommend warm, easy-to-digest meals in the early weeks after birth. Congee has long been cherished in many cultures for its comforting, gentle nature, and this version is packed with collagen-rich bone broth and tender shredded chicken. Whether you're recovering from birth, feeling under the weather, or simply craving something cozy, this is one of my favourite meals to have on hand.
It's also one of those meals that everyone in our house genuinely enjoys, especially my toddler. She happily devours bowl after bowl, which always feels like a win.
Ingredients
For the Bone Broth
1 whole chicken
Salt
Water (enough to cover the chicken in your Instant Pot)
For the Congee
Homemade chicken bone broth
Jasmine rice (1 part rice to 5 parts broth)
Shredded chicken from the broth
Optional Toppings
Green onions
Fresh ginger, julienned
Cilantro
Sesame oil
Chili crisp or chili oil
Soy sauce
Soft-boiled egg
Fried shallots
White pepper
Instructions
Step 1: Roast the Chicken
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towel and season it generously with salt. Place it on a baking tray and roast for 25 minutes, just until the skin begins to brown. This extra step adds incredible depth of flavour to the finished broth.
Step 2: Make the Bone Broth
Transfer the roasted chicken to your Instant Pot and cover with water.
Pressure cook on High Pressure for 10 minutes.
Carefully remove the chicken and allow it to cool enough to handle. Remove all of the meat and set it aside for later.
Return the bones, skin, and carcass to the Instant Pot and cook on High Pressure for 1 hour to create a rich, collagen-filled bone broth.
Strain the broth and discard the bones.
Step 3: Cook the Congee
Return 5 cups of the strained broth to the Instant Pot and add 1 cup of rice.
Cook on the Porridge setting for 20 minutes.
Once finished, stir the congee until it becomes creamy and fold in the shredded chicken.
Step 4: Serve
Ladle into bowls and finish with your favourite toppings. I like to always add plenty of green onions, fresh ginger, cilantro, a drizzle of sesame oil, and a spoonful of chili crisp, and for seasoning soy sauce. Those toppings really bring the whole dish to life.
Notes
You'll likely have extra bone broth left over after making the congee. Store it in the refrigerator for up to 4 days or freeze it for future meals.
I like to keep some extra broth in the fridge because the congee naturally thickens as it sits. When reheating, simply stir in a splash of the reserved broth until it reaches your preferred consistency.
This recipe freezes beautifully, making it perfect for meal prep—especially during the postpartum weeks.
Congee is very forgiving. If you prefer a thinner consistency, simply add more broth until it's just the way you like it.