If you’re looking for a soul-soothing bowl of comfort that brings together the rich flavors of the ocean and tender chicken in a warm, creamy texture, this Seafood & Chicken Thigh Congee Recipe is an absolute winner. The combination of succulent chicken thighs and fresh seafood blended into a silky rice porridge creates a dish that’s both elegant and deeply satisfying. Whether you’re easing into a chilly morning or craving something gentle yet flavorful, this congee delivers a perfect balance of taste and nourishment in every spoonful.

Ingredients You’ll Need

The image shows raw chicken pieces arranged on a white plate, each piece light pink with smooth skin. Near the plate, there are three green onions with bright green tops and white bottoms, roots still attached. To the side, a small white bowl is filled with uncooked white rice, and next to it, a tiny white bowl contains coarse salt. Two clear glass pitchers on the left hold light yellow broth. A piece of fresh ginger with light brown skin and a knobby shape is placed near the ingredients. Everything is set on a white marbled surface, making the colors stand out clearly. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Seafood & Chicken Thigh Congee Recipe lies in its harmony of simple, fresh ingredients that work together to create layers of flavor and texture. Each component plays a role—whether it’s the natural sweetness of seafood, the hearty richness of the chicken, or the subtle aromatics that elevate the dish.

Chicken thighs: Opt for bone-in, skinless thighs to infuse the broth with deep flavor and guarantee tender meat.

Fresh seafood mix: A combination of shrimp, scallops, or fish fillets adds a briny, luscious quality to the congee.
Jasmine rice: Use jasmine for its delicate fragrance and creamy texture once cooked down.
Ginger slices: Fresh ginger brightens the dish and adds a comforting warmth that cuts through richness.

Garlic cloves: Provides a subtle aromatic base that complements both chicken and seafood.
Chicken stock: Homemade or quality store-bought stock serves as the flavorful liquid backbone of the dish.
Green onions: Adds a fresh, peppery crunch as a finishing touch.

White pepper: Gentle spice that enhances the flavors without overpowering.
Sesame oil: A few drops add a toasty aroma and richness to the final bowl.
Salt: Essential for seasoning and balancing all the ingredients perfectly.

How to Make Seafood & Chicken Thigh Congee Recipe

Step 1: Prepare and Simmer the Broth

The first step is to gently simmer the chicken thighs with ginger slices and garlic cloves in the chicken stock. This creates a fragrant, flavorful broth that forms the very soul of your congee. Keep the heat low and let it bubble softly for about an hour to ensure the flavors meld beautifully and the chicken tenderizes perfectly.

Step 2: Add the Rice and Start Cooking

Once your broth is rich and fragrant, remove the chicken thighs to shred the meat and discard bones if any. Add rinsed jasmine rice to the broth, stirring occasionally to prevent clumping. This stage requires patience; let it simmer gently for at least 45 minutes to an hour until the rice grains break down, turning the liquid into a luscious, creamy porridge.

Step 3: Incorporate Shredded Chicken and Seafood

After the rice has thickened, stir in the shredded chicken meat and the fresh seafood mix. Cook gently for about 5 to 7 minutes until the seafood is just cooked through—tender and juicy. This final cooking ensures the congee has a wonderful interplay of textures and flavors without any seafood toughness.

Step 4: Season and Finish

Now it’s time to season your congee with white pepper and salt, adjusting to your taste. A drizzle of sesame oil right before serving adds that irresistible toasted aroma. Don’t forget to scatter chopped green onions over the top for a burst of color and freshness that completes the dish.

How to Serve Seafood & Chicken Thigh Congee Recipe

Garnishes

Fresh garnishes make a world of difference. Finely sliced ginger, chopped green onions, crispy fried shallots, or a sprinkling of cilantro brighten the congee and add lovely aroma and texture. A splash of soy sauce or chili oil can add extra depth if you like a bit of heat or umami.

Side Dishes

This congee pairs beautifully with simple sides like pickled vegetables for a tangy contrast, steamed greens for a fresh bite, or even Chinese crullers (you tiao) to dip and enjoy with every spoonful. These sides complement without stealing the spotlight from the star—the comforting congee itself.

Creative Ways to Present

For a more modern twist, serve the Seafood & Chicken Thigh Congee Recipe in individual bowls with customizable toppings so everyone can tailor their bowl. Alternatively, add soft-boiled eggs or a drizzle of truffle oil for an indulgent upgrade that’s sure to impress guests or delight your family.

Make Ahead and Storage

Storing Leftovers

You can store leftover congee in airtight containers in the refrigerator for up to three days. The rice will continue to absorb liquid and thicken, so you might need to add a splash of water or broth when reheating to regain that silky texture.

Freezing

Freezing congee is absolutely possible and works well for meal prepping. Portion the congee into freezer-friendly containers and freeze for up to one month. Just thaw in the fridge overnight and reheat gently, adding liquid as needed to restore the perfect consistency.

Reheating

Reheat congee slowly over low heat, stirring often to prevent sticking. Adding a little warm water or chicken broth will loosen it up while keeping the creaminess intact. Avoid microwaving at high power to preserve the delicate texture and flavors.

FAQs

Can I use other types of seafood in this congee?

Absolutely! Feel free to substitute or add your favorites like squid, mussels, or crab meat. Just be mindful of the cooking times to avoid overcooking delicate seafood.

Is it necessary to use bone-in chicken thighs?

Bone-in thighs provide richer flavor but boneless can work if you prefer convenience. Just be sure to add a little extra stock or water to compensate for the flavor you lose from the bones.

Can I make this recipe vegetarian or vegan?

To adapt this recipe, replace the chicken stock with vegetable broth and substitute seafood and chicken with firm tofu, mushrooms, or other plant proteins. The seasoning might need adjusting to suit these changes.

What kind of rice is best for congee?

Jasmine rice is a popular choice for its fragrant aroma and creamy finish, but you can also use short-grain or medium-grain rice. Avoid long-grain varieties as they don’t break down as well.

How thick or thin should the congee be?

That depends on your preference! Traditionally, congee is quite thick and creamy, but you can thin it out with more broth or water during cooking or reheating if you prefer a looser texture.

Final Thoughts

This Seafood & Chicken Thigh Congee Recipe is truly a treasure in comfort food, delivering warmth, flavor, and a touch of luxury all in one bowl. Whether you’re new to congee or a longtime fan looking to try a delicious twist, this recipe is sure to become a favorite you return to time and time again. Trust me, once you’ve savored its silky richness and harmonious taste, you’ll want to keep it in your kitchen repertoire forever!