Easy Chicken Rice Porridge / Congee (Bubur Ayam)

Easy Chicken Rice Porridge / Congee (Bubur Ayam)

Course: Dim Sum, Entree
Cuisine: Chinese, Indonesian, Indonesian Chinese
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 180kcal
Author: Marvellina
Learn how to make a comforting bowl of silky smooth chicken rice porridge or also known as congee or jook.
Print Recipe


  • 2 cups jasmine rice briefly rinse with water
  • 10 cups water
  • 300 gr bone-in skinless chicken breast


  • Chopped green onions
  • Julienne-cut ginger
  • Soy sauce use tamari for gluten free version
  • Sesame oil
  • White pepper powder


Preparing the chicken:

  • Place the chicken in a medium size pot and add 10 cups of water. Bring to a boil and then lower the heat and let it gently simmer until the chicken is fully cooked, about 25-30 minutes
  • Remove the chicken and set aside to cool down a bit. When they are cool enough to handle, shred the meat and set aside. The liquid can be used as a base for this recipe

Cooking the congee:

  • Bring the chicken broth back to a boil. Add the rice in and bring it back to a boil. Reduce the heat to medium and partially cover and continue to cook until rice started to thicken, which may take about 20-30 minutes
  • Garnish with shredded chicken meat, chopped green onion, couple drops of sesame oil, ground white pepper and ginger


Serving: 1cup | Calories: 180kcal | Carbohydrates: 21g | Protein: 15g | Fat: 6g | Cholesterol: 61mg | Sodium: 308mg