If you have a leftover rotisserie chicken, don't throw it away and make this rotisserie chicken congee instead! It’s cozy, nourishing, and one of my favorite ways to turn leftover store-bought rotisserie chicken into something that tastes like it simmered all day.
What is Rotisserie Chicken Congee?
Rotisserie chicken congee is a comforting rice porridge but made with leftover rotisserie chicken. Congee is traditionally made by slowly simmering rice in broth until the grains break down and create a creamy, silky texture.
In this version, rotisserie chicken saves time and effort because the bones can create a quick homemade broth, while the shredded meat adds protein and flavor.
Why You’ll Love Rotisserie Chicken Congee
- Perfect comfort food: Warm, soothing, and easy to digest, this is the kind of meal you crave on chilly days or when you want something cozy.
- Great way to use leftovers: Rotisserie chicken stretches beautifully here, turning one chicken into multiple meals.
- Customizable toppings: Chili oil, soy sauce, fried shallots, and green onions let everyone build their perfect bowl.
Equipment You’ll Need
- Large pot
- Fine mesh strainer
- Wooden spoon or ladle
Ingredients for Rotisserie Chicken Congee
For the Congee
- Leftover Rotisserie Chicken: Provides both the meat and bones to create a quick flavorful broth.
- Water
- Jasmine White Rice: Breaks down during cooking to create the creamy congee texture.
- Ginger
- Garlic
- Shallot
- Dried Shiitake Mushrooms: Bring deep umami flavor once rehydrated and simmered.
- Rotisserie Chicken (chopped): Adds hearty protein to the finished congee.
- Fish Sauce: Adds salty umami depth.
- Sesame Oil
- Salt
- White Pepper
To Serve
- Rotisserie Chicken: Extra chicken for topping.
- Green Onions
- Fried Shallots
- Chili Oil
- Soy Sauce
Customizations
- Add a soft egg: A jammy soft-boiled egg makes this even richer and more filling.
- Make it veggie-loaded: Stir in spinach, napa cabbage, or bok choy near the end of cooking.
- Spicy version: Add extra chili oil or sliced fresh chilies when serving.
How to Make Rotisserie Chicken Congee
Prepare the Chicken
Separate the meat from the rotisserie chicken and set aside the carcass, wings, and thighs. Shred or roughly chop the chicken meat and reserve for later.
Make the Quick Chicken Broth
In a large pot, add the chicken carcass, wings, thighs, and 8 cups of water. Bring to a boil, then reduce the heat and simmer for about 20 minutes to create a quick broth.
Strain the broth to remove the bones and solids, then return the broth to a clean pot.
Cook the Congee
Add the washed jasmine rice, sliced ginger, minced garlic, minced shallot, and sliced shiitake mushrooms to the broth.
Bring to a gentle simmer and cook for 45 minutes to 1 hour, stirring occasionally, until the rice breaks down and the congee becomes creamy.
If the congee becomes too thick, add a splash of water to loosen the consistency.
Finish the Congee
Stir in the chopped rotisserie chicken, fish sauce, sesame oil, salt, and white pepper. Taste and adjust seasoning as needed.
Serve
Ladle the congee into bowls and top with additional rotisserie chicken, chopped green onions, fried shallots, chili oil, and a drizzle of soy sauce if desired.
Storage
Store leftover rotisserie chicken congee in the refrigerator for up to 3 days. Reheat on the stove with a splash of water or broth to loosen the texture, as congee thickens as it sits.
Tips to Make the Perfect Rotisserie Chicken Congee
- Let the rice break down: The magic of congee happens when the rice softens and releases starch. Give it time and stir occasionally.
- Use the whole chicken: The bones, wings, and thighs create a surprisingly rich broth in just 20 minutes.
- Adjust the thickness: Some people love thick congee while others prefer it soupy—just add water until it reaches your favorite consistency.
Frequently Asked Questions (FAQs)
What is the best rotisserie chicken to use?
I personally love using Costco rotisserie chicken because it’s flavorful and affordable, but any store-bought rotisserie chicken works perfectly for this recipe.
Can I make rotisserie chicken congee in advance?
Yes! Congee actually reheats beautifully. Just add a splash of water or broth while warming it up because it thickens in the refrigerator.
Can I freeze congee?
Yes, you can freeze congee for up to 2 months. Let it cool completely, store it in airtight containers, and thaw overnight in the refrigerator before reheating.
Why does congee get thicker after sitting?
Rice continues to absorb liquid even after cooking, which is why congee thickens over time. Simply add water or broth when reheating to loosen it.
Can I make this without fish sauce?
Yes. You can substitute soy sauce or a little extra salt if you prefer a fish-sauce-free version.
Related Recipes You’ll Love
Rotisserie Chicken Congee
Equipment
Ingredients
Congee
- 1 leftover rotisserie chicken using carcass, thighs, wings and some meat
- 8 cups water
- ⅔ cup uncooked jasmine white rice washed and drained
- 3 thinly sliced ginger
- 3 cloves garlic minced
- 1 shallot minced
- 2 dried shiitake mushrooms rehydrated and sliced
- 1 cup chopped rotisserie chicken
- 2 tablespoon fish sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- Dash of white pepper
To Serve
- Chopped rotisserie chicken meat
- Chopped green onions
- Fried shallots
- Chili oil
- Soy sauce
Instructions
- Separate the meat from the rotisserie chicken and set aside the carcass, wings, and thighs. Shred or roughly chop the chicken meat and reserve for later.1 leftover rotisserie chicken
- In a large pot, add the chicken carcass, wings, thighs, and 8 cups water. Bring to a boil, then reduce heat and simmer for 20 minutes to create a quick broth.8 cups water
- Strain the broth to remove the bones and solids, then return the broth to a clean pot. Add the washed rice, ginger, garlic, shallot, and sliced shiitake mushrooms. Bring to a gentle simmer.⅔ cup uncooked jasmine white rice, 3 thinly sliced ginger, 3 cloves garlic, 1 shallot, 2 dried shiitake mushrooms
- Simmer for 45 mins to 1 hour, stirring occasionally, until the rice breaks down and the congee thickens. If it becomes too thick, add a splash of water to loosen the consistency.
- Add the chopped rotisserie chicken, fish sauce, sesame oil, salt, and white pepper. Stir well and taste, adjusting seasoning as needed.1 cup chopped rotisserie chicken, 2 tablespoon fish sauce, 1 teaspoon sesame oil, ½ teaspoon salt, Dash of white pepper
- Ladle the congee into bowls and top with additional chicken, chopped green onions, fried shallots, chili oil, and a drizzle of soy sauce if desired.Chopped rotisserie chicken meat, Chopped green onions, Fried shallots, Chili oil, Soy sauce
Greh says
What does "three thinly sliced ginger" mean?
Herman says
Usually with a chunk of whole ginger, just cut three thin slices from it. It's a rough amount because you will end up discarding it later.
Greg says
Thanks
Sylvia says
The directions were clear and consise. I had Congee in Taiwan and this was the nest best thing to it
Herman says
Thank you so much, I love this cozy dish. Thanks!