80/20: Rice Cooker Chicken Congee

Name: 80/20: Rice Cooker Chicken Congee
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 lb chicken thigh; 1 inch ginger; 2 stalks green onion; 1 tsp chicken bouillon powder; 4 cups chicken bone broth; 1 cup rice; 1 tbsp sesame oil; 0.5 tsp white pepper powder; 1 stalk green onion

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dougdoesdelicious

Cooking doesn’t need to be hard or complicated. Often, you’re simply looking for a recipe that gets you most of the way there with minimal effort, hence 80/20.

Today we have a delicious, hearty, and simple chicken congee that you can make all in your rice cooker. I think the prep time for this might be as low as 5 minutes!

I’m realizing how many dishes I use to dislike because my family prepared them really plainly. We’d have zero soup base hotpot (YEAH. as in PLAIN WATER), and also plain white congee. It took years to finally enjoy many of these dishes and with congee, the turning point was when I started working at my last tech job where we (very fortunately) had breakfast served in the mornings with eggs, sausage, bacon, and randomly… the most incredible chicken congee I ever tasted.

This is my easy version of that delicious chicken congee I had almost every morning!

1 hr cook time

10 min prep

Servings

Units

Ingredients

(tap measurement to shuffle units)

1 lb chicken thigh (450 g)
(bone-in or boneless)
1 inch ginger (40 g)whole
2 stalk green onion (30 g)diced
1 tsp chicken bouillon powder (5 g)
4 cup chicken bone broth (960 g)
(or chicken stock)
1 cup rice (150 g)white short grain
(or your preferred type of rice)

Toppings

1 tbsp sesame oil (12 g)
(or to taste)
½ tsp white pepper powder (2.5 g)
(or to taste, example)
1 stalk green onion (15 g)
(or to taste)

Directions

(tap text to cross out step)

Wash the rice thoroughly and place it into your rice cooker bowl.
- 1 cup rice (150 g)white short grain
  (or your preferred type of rice)
Add chicken stock or bone broth to the pot, then stir in ginger, green onions, and chicken bouillon powder.
- 4 cup chicken bone broth (960 g)
  (or chicken stock)
- 1 inch ginger (40 g)whole
- 2 stalk green onion (30 g)diced
- 1 tsp chicken bouillon powder (5 g)
Now place the chicken thighs on top of the rice in the rice cooker.
- 1 lb chicken thigh (450 g)
  (bone-in or boneless)
Run your rice cooker for 60 minutes (or use the "Porridge" mode if you have a Zojirushi rice cooker, which runs for 68 minutes).
After the rice cooker is done, remove the cooked chicken thighs, shred them, and place the shredded chicken back into the congee.
Serve the congee topped with sesame oil, white pepper powder, and green onions to taste! Feel free to get creative with your toppings—many enjoy additions like chili oil, soy sauce, fish sauce, or fried garlic for extra flavor.
- 1 tbsp sesame oil (12 g)
  (or to taste)
- ½ tsp white pepper powder (2.5 g)
  (or to taste, example)
- 1 stalk green onion (15 g)
  (or to taste)

Notes

Nutrition Information

Per serving

Nutrient

Amount

% DV

gingergreen onionricechicken thighchicken bone brothgreen onionchicken bouillon powderwhite pepper powdersesame oil

Trans fat

Total (4 servings)