Why You’ll Love this Comforting Congee
When you’re feeling under the weather or just need something to warm your soul, this congee recipe is exactly what you need.
This Filipino-style goto combines tender chicken, aromatic garlic, and ginger in a silky rice porridge that’s both nourishing and deeply satisfying.
I love how versatile this dish is—perfect for breakfast, lunch, or dinner. The contrast between the creamy rice porridge and those crispy garlic bits on top? Absolute perfection.
And can we talk about that moment when the fragrant ginger hits the hot oil? It’s like aromatherapy in your kitchen, minus the fancy candles and price tag.
What Ingredients are in Comforting Congee?
To make this soul-warming congee (also called goto in Filipino cuisine), you’ll need a handful of simple ingredients that transform into something magical when simmered together.
The beauty of congee lies in its simplicity—humble rice cooked until it breaks down into a velvety porridge, enriched with chicken and aromatic seasonings.
I’m particularly fond of how the garlic plays two roles here: some gets sautéed with ginger to create the aromatic base, while the rest gets crisped up for that irresistible topping that adds texture to each spoonful.
- 1 chicken breast, with skin and bone
- 5 cups water
- 3 tablespoons olive oil, divided
- 10 garlic cloves, minced and divided
- 1 piece fresh ginger (about thumb-sized), crushed
- 1 onion, diced
- Rice (although not specifically mentioned in amount in the recipe)
- Salt and pepper to taste
- Chicken cube (for seasoning)
- Green onions (for garnish)
While the ingredient list is fairly straightforward, don’t be tempted to skip the browning of the garlic for the topping—it’s what gives this congee its distinctive character.
The recipe doesn’t specify the amount of rice, but typically congee uses a ratio of about 1 part rice to 7-10 parts liquid, depending on how thick you prefer your porridge.
If you’re watching sodium, you might want to use low-sodium chicken broth instead of water and a chicken cube.
And remember, congee is incredibly forgiving—feel free to add other toppings like a soft-boiled egg, crispy shallots, or a drizzle of sesame oil to make it your own.
How to Make this Comforting Congee
To start this soothing congee, you’ll first need to create a flavorful base by boiling 1 chicken breast (with skin and bone) in 5 cups of water. This is where patience becomes your best friend in the kitchen—keep an eye on the pot and skim off any fat or scum that rises to the surface. Nobody wants those impurities clouding our beautiful broth, right?
Once the chicken is no longer pink in the center, remove it from the pot to cool, but don’t discard that precious liquid gold! That chicken-infused water is the soul of your congee.
Now comes the aromatic magic. In the same pot (less dishes, more flavor!), heat 2 tablespoons of olive oil and sauté your diced onion until it becomes translucent and releases its sweetness. Add the crushed ginger and about a quarter of your 10 minced garlic cloves, letting them dance in the oil until fragrant. This is where your kitchen starts to smell like comfort itself.
Pour your reserved broth back in, add your rice, and season with salt, pepper, and a chicken cube for depth. The key to perfect congee texture is stirring occasionally as it simmers—we want creamy, not sticky.
While that’s happening, brown the remaining garlic in 1 tablespoon of olive oil in a separate skillet until it’s gloriously golden (but not burnt), then drain on paper towels. This crispy garlic will be the crowning glory of your congee.
When your rice has puffed and transformed into that signature silky consistency, it’s time to bring everything together. Shred your cooled chicken, discarding the skin and bones.
Ladle the hot congee into bowls, top with the tender shredded chicken, sprinkle with the crispy garlic bits, and finish with fresh green onions. The contrast between the velvety porridge and the crispy toppings creates texture heaven in every spoonful.
Sometimes I stand over my bowl, letting the steam warm my face before diving in—there’s something about that moment of anticipation that makes the first bite even more satisfying.
Comforting Congee Substitutions and Variations
While congee follows a basic formula, the beauty of this comforting rice porridge lies in its incredible versatility.
You can swap chicken for pork, beef, or even seafood if you’re feeling fancy.
Vegetarians, don’t worry—mushrooms and tofu make excellent protein alternatives.
I sometimes use brown rice when I’m pretending to be healthy, though it requires more cooking time.
My grandmother would probably roll her eyes at this modification.
For toppings, the world’s your oyster.
Try crispy shallots instead of garlic, a drizzle of sesame oil, chopped cilantro, or—my personal weakness—a perfectly runny egg on top.
What to Serve with Comforting Congee
Beyond the endless variations of congee itself, pairing this comforting porridge with complementary sides creates a truly satisfying meal experience.
I love serving mine with crispy fried wonton strips or even a simple slice of toast for textural contrast. A small plate of pickled vegetables adds that perfect tangy bite, cutting through the richness.
For a more substantial meal, try a side of stir-fried bok choy or garlicky green beans.
In my home, we often add a tea-marinated egg or two. Trust me, the jammy yolk mixing into the congee? Absolute heaven.
Sometimes, simplicity wins—just a drizzle of chili oil and fresh herbs.
Final Thoughts
Simplicity lies at the heart of congee’s enduring appeal. This humble rice porridge transforms basic ingredients into something truly special, warming both body and soul with each spoonful.
I’ve found that congee’s versatility makes it perfect for any time of day—whether you’re nursing a cold or just craving comfort food.
The beauty of this goto recipe is how easily you can make it your own. Add a dash of fish sauce, swap chicken for seafood, or toss in whatever vegetables are lingering in your fridge.
Trust me, it’s nearly impossible to mess up congee. That’s the magic of humble food traditions.
Comforting Congee (Goto)
Ingredients
Equipment
Method
- In a large pot, bring 5 cups of water to a boil and add the chicken breast. Simmer until the chicken is no longer pink in the center, about 20 minutes. Skim off any foam or impurities that rise to the surface.
- Remove the chicken from the pot and set aside to cool, reserving the broth.
- In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent.
- Add the crushed ginger and about one-quarter of the minced garlic. Sauté until fragrant, about 1 minute.
- Pour the reserved chicken broth back into the pot and add the rice. Season with salt, pepper, and the chicken bouillon cube.
- Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until the rice breaks down and reaches a creamy, porridge-like consistency, about 25-30 minutes.
- While the congee is simmering, heat the remaining 1 tablespoon of olive oil in a small skillet. Add the remaining minced garlic and fry until golden brown and crispy. Transfer to paper towels to drain.
- Shred the cooled chicken, discarding the skin and bones.
- When the congee reaches your desired consistency, ladle into bowls. Top each serving with shredded chicken, crispy garlic, and chopped green onions.
