When you need a bowl of comfort, chicken congee is the answer. It’s warm, nourishing, and easy to digest, making it a go-to meal whether you’re feeling under the weather, or just want something comforting and simple.
This version uses shredded Costco rotisserie chicken for convenience and depth of flavor. It turns an everyday rotisserie chicken into a satisfying, homemade meal that tastes like it simmered for hours — but is ready in under an hour.
What is Chicken Congee?
Chicken congee is a comforting rice porridge made by simmering rice in broth until it reaches a creamy consistency. This variation includes vegetables, sesame oil, and shredded chicken for a flavorful, wholesome one-pot meal. It’s perfect for breakfast, lunch, or dinner — and especially soothing when you want something warm and nourishing.
Ingredients You’ll Need
To make this comforting chicken congee, you’ll need:
- Rotisserie chicken, shredded
- Short grain rice, rinsed
- Green onions (white and green parts separated)
- Carrots, finely diced
- Zucchini, finely diced
- Garlic, minced
- Chicken stock or broth
- Chicken bouillon base (or a cube)
- Soy sauce
- Toasted sesame oil
- Salt and pepper
- Water, as needed
For garnish:
- Toasted sesame oil
- Toasted sesame seeds
- Sliced green onions
- Chili oil (optional)
How to Make Chicken Congee (Step-by-Step)
Sauté the aromatics
Heat oil in a medium pot. Add white parts of green onion, carrots, and zucchini. Cook about 3 minutes until softened. Stir in garlic and cook for 1 more minute until fragrant.
Toast the rice
Add rinsed rice and sauté for 2 minutes, coating it with the aromatics.
Build the broth
Pour in chicken stock and stir in chicken bouillon base. Bring to a boil, then reduce heat to a gentle simmer.
Simmer the congee
Cook with lid slightly ajar for 30 minutes, stirring every 5 minutes so the rice doesn’t stick or burn. Add water ¼ cup at a time if the broth reduces too much.
Season & finish
When the rice is broken down to your desired consistency, turn off the heat. Stir in soy sauce, sesame oil, and shredded rotisserie chicken. Season with salt and pepper to taste.
Garnish & serve
Ladle into bowls. Drizzle with extra sesame oil, sprinkle sesame seeds, sliced green onions, and chili oil if using.
What to Serve with Chicken Congee
- Kimchi or pickled vegetables for a tangy and satisfying crunch
- Steamed bok choy or spinach for color and nutritional boost
- A fried egg on top for extra protein
More Costco Rotisserie Chicken Recipes
If you’re like me, you probably grab a Costco rotisserie chicken every week. It’s affordable, versatile, and a huge time saver. Beyond this congee, here are other reader favorites on my site that use rotisserie chicken:
- Buffalo Chicken Naan Pizza
- Chicken Enchiladas
- Asian Chicken Salad with Sesame Soy Dressing
- Homemade Freezer Burritos
These recipes make it easy to stretch one chicken into multiple dinners that feel fresh and new.
FAQ About Chicken Congee
Can I use long-grain rice instead of short-grain?
Yes, but the texture will be thinner. Short-grain rice makes congee creamier.
Can I make this in a slow cooker?
Absolutely. Cook on low for 4–5 hours, then stir in shredded chicken and seasonings at the end.
How do I store leftovers?
Refrigerate in an airtight container up to 3 days. Congee will thicken, so reheat with extra water or broth.
Is chicken congee gluten-free?
Yes, just make sure to use gluten-free soy sauce or tamari.
Make Chicken Congee Today!
This Chicken Congee is proof that comfort food doesn’t have to be complicated. By starting with a Costco rotisserie chicken, you get deep flavor and tender chicken without hours of cooking. It’s cozy, budget-friendly, and one of my favorite ways to repurpose leftover rotisserie chicken into something totally new. Give it a try and comment below or tag me on Instagram with your creation!
Chicken Congee (Rice Porridge with Rotisserie Chicken)
Ingredients
- 1 tbsp avocado oil or neutral oil
- 1.5 cups short grain rice rinsed
- 2 green onion stalks thinly sliced (white & green parts separated)
- 1 cup carrot finely diced
- 1 cup zucchini finely diced
- 1 tbsp garlic minced
- 32 oz chicken stock
- 1 tsp chicken bouillon base or 1 cube
- 1 tbsp soy sauce
- ½ tbsp toasted sesame oil
- 2 cups cooked chicken shredded
- Salt and pepper to taste
- Water as needed
To garnish
- 2 tsp toasted sesame oil
- 2 tsp toasted sesame seeds
- Green onions sliced
- 4 tsp chili oil optional
Instructions
- Heat oil in a medium pot. Add white parts of green onion, carrots, and zucchini. Cook 3 minutes. Stir in garlic and cook 1 minute.
- Add rice, sauté 2 minutes. Stir in chicken stock and bouillon base. Bring to boil, then reduce to simmer.
- Cook 30 minutes with lid ajar, stirring every 5 minutes. Add water if broth evaporates.
- When rice is creamy and porridge-like, turn off heat. Stir in soy sauce, sesame oil, and shredded chicken. Season to taste.
- Ladle into bowls, garnish with sesame oil, sesame seeds, green onions, and chili oil if using.
