Maggie Wu's Chicken Congee

The season of fall calls for comfort foods and one of Maggie Wu's favorites is congee or jook. For a short video on how to prepare this recipe, be sure to visit Maggie's Instagram.


  • 7 oz. chicken breast
  • 1/2 cup jasmine rice
  • 4 cups water
  • 1 tsp. ginger, julienned
  • 1 tsp. salt
For Garnish:
  • Chili Oil (optional)
  • Thai chili peppers (optional)
  • Fried shallots
  • Scallions


  1. Wash and rinse the rice at least 3 times until the water is clear.
  2. Turn the rice cooker on. Add the rice along with water, ginger, salt, and chicken.
  3. Close the lid, set it to NON-PRESSURE STEAM, and the timer for 1 hour. 
  4. Once it’s done, take the chicken out and shred it. 
  5. Serve congee in a bowl with shredded chicken, chili oil, Thai chili peppers, and scallions. Enjoy!


You won't need a heating pressure rice cooker for this dish, so look into a basic rice cooker like CUCKOO's 6-Cup Basic Rice Cooker (CR-0671V) to make Maggie Wu's Chicken Congee!

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