Gluten-Free Chicken Congee
By the Gluten Free Recipes team ·
This comforting gluten-free chicken congee is a nourishing and flavorful meal, featuring tender shredded chicken and soft rice in a savory broth. It's a wonderfully adaptable dish, perfect for a light lunch or a restorative dinner.
At a glance: This easy lunch recipe yields 4 servings in about 35 minutes (10 min prep, 25 min cook). It uses 10 ingredients — including cooked white rice, low-sodium chicken broth, shredded cooked chicken — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chicken Congee: When preparing this lunch recipe, exercise caution with all packaged ingredients, especially broths and sauces, to ensure they are certified gluten-free. Cross-contamination can occur from shared utensils or preparation surfaces if not properly cleaned In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Chicken Congee: This recipe is naturally gluten-free by using certified gluten-free broth and tamari, and ensuring the rice is prepared without any gluten-containing additives.
Ingredients
- 1 cup cooked white rice
- 4 cups low-sodium chicken broth
- 1 cup shredded cooked chicken
- 1 tbsp gluten-free tamari
- 1 tsp sesame oil
- 1 tsp fresh ginger, grated
- 1/2 tsp salt, or to taste
- 1/4 tsp white pepper, or to taste
- 2 scallions, thinly sliced
- 1 tbsp fresh cilantro, chopped (optional)
Instructions
- 1
In a medium saucepan, combine the cooked white rice and the certified gluten-free chicken broth. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
- 2
Once simmering, reduce the heat to low, cover the saucepan, and let it cook for about 20 minutes. The rice should break down and the broth will thicken into a creamy, porridge-like consistency, releasing a comforting aroma.
- 3
Stir in the shredded cooked chicken, gluten-free tamari, sesame oil, and grated fresh ginger. Continue to simmer for another 5 minutes, allowing the flavors to meld and the chicken to heat through.
- 4
Season the congee with salt and white pepper to your taste, stirring well to ensure even distribution. The consistency should be smooth and comforting, with the chicken evenly dispersed throughout.
- 5
Ladle the hot congee into serving bowls. Garnish generously with thinly sliced scallions and optional chopped fresh cilantro for a burst of freshness and color. Serve immediately and enjoy this warming, gluten-free meal.
Nutrition (per serving)
Tips & Notes
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
- Rinse rice until the water runs clear to remove surface starch and prevent clumping.
- Ground ginger is more concentrated than fresh (use 1/4 tsp ground per 1 tsp fresh).
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