How to Make Shrimp and Chicken Congee That Feels Like a Hug in a Bowl

Some recipes are more than the sum of their ingredients they’re personal history simmered into something comforting and soul-soothing. For Breana Lai Killeen, a former test kitchen manager and first-generation Asian American raised in North Carolina, congee (also known as jok in Hong Kong) is one of those dishes. Her modern take on her dad’s favorite childhood breakfast brings together shrimp, chicken, charred aromatics, and nostalgic memories for a dish that truly tastes like home.

Whether you're thousands of miles away from loved ones or looking to reconnect with your roots, this savory rice porridge is the kind of meal you can share across time zones or just cozy up with on a rainy day.

What Is Congee, Exactly?

Congee is a traditional rice porridge that’s been eaten across Asian cultures for generations. It’s a humble, adaptable dish, made by simmering rice in a large amount of water or broth until it becomes creamy and smooth. Often eaten for breakfast or when someone’s feeling under the weather, it’s a warm, gentle meal that nourishes both body and spirit.

In many families, congee recipes are passed down without exact measurements just instincts and tradition. Breana’s version keeps the soul of the dish intact but adds richness and depth through charred aromatics, hearty proteins, and bright garnishes.

Why This Recipe Is Worth Making

• Balanced and satisfying: With both shrimp and chicken, this congee delivers a solid mix of lean protein and comforting carbs.

• Great for batch cooking: The recipe makes a large pot and freezes well for easy reheating.

• Customizable: Don’t like shrimp? Swap it for tofu or skip it entirely. Want extra veggies? Add spinach, shredded carrots, or shiitake mushrooms.

Congee can be endlessly adapted just like the lives of the people who eat it.

Shrimp & Chicken Congee

Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Serves: 6–8

Ingredients

• 1 (4-inch) knob unpeeled ginger

• 6 unpeeled garlic cloves

• 1 bunch scallions

• 1 small handful fresh cilantro stems, plus chopped cilantro leaves for garnish

• 15 cups water

• 1 pound whole chicken legs (bone-in, skin-on)

• 5 dried shiitake or Chinese black mushrooms

• 1 tablespoon reduced-sodium chicken bouillon paste

• 1½ teaspoons salt

• Pinch of sugar

• 1½ cups jasmine rice, rinsed

• 8 ounces large shell-on shrimp (21–25 count)

• ¼ teaspoon white pepper

• Lime wedges and spicy chili crisp, for serving

Instructions

1. Char the aromatics: Place the ginger and garlic in a dry cast-iron pan over high heat. Turn occasionally until all sides are lightly charred, about 6–10 minutes.

2. Prep the scallions: Trim and separate scallion whites from greens. Tie the whites and cilantro stems into a bundle using kitchen twine. Thinly slice the scallion greens and set aside for garnish.

3. Make the base: In a large pot, bring the 15 cups of water to a boil. Add the scallion-cilantro bundle, charred garlic and ginger, chicken legs, mushrooms, bouillon paste, salt, and sugar. Reduce heat to a lively simmer and cook for 20 minutes.

4. Add rice and shrimp: Stir in the rice, shrimp, and white pepper. Simmer for about 40 minutes, stirring occasionally, until the mixture thickens to a creamy porridge consistency.

5. Shred and chop: Remove the chicken, shrimp, and mushrooms. Once cool enough to handle, shred the chicken meat, peel and chop the shrimp, and slice the mushrooms. Discard skins, bones, and shells.

6. Finish and serve: Discard the aromatics from the broth. Spoon the congee into bowls and top with chicken, shrimp, mushrooms, scallion greens, and chopped cilantro. Add lime wedges and chili crisp to taste.

Tip for Long-Distance Sharing

If you’re far from a loved one, consider making this congee together over video chat it’s a meal best served with a side of storytelling. As Breana says, “My dad will tell me it’s too fancy for jok, and I’ll tell him it tastes like a hug in a bowl.”

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