A warm bowl of congee is one of those foods that asks very little of you. It is soft, simple, and easy to reheat, which makes it a lovely thing to keep in the fridge during the first weeks after birth.

Congee is a rice porridge found in many Asian food traditions. This version uses rice, broth, ginger, and chicken. Keep it very plain or set out scallions, eggs, sesame oil, greens, and other toppings so everyone can make their own bowl.

Make a pot before baby arrives, or hand the recipe to the person who keeps asking what they can cook. It reheats beautifully and can be eaten one warm spoonful at a time when sitting down to a full meal is not happening.

Postpartum congee recipe with ginger and chicken

Ginger Chicken Congee

A warm rice porridge with ginger, chicken, and broth. Keep it plain, then add scallions, egg, greens, sesame oil, or herbs at the table.

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Prep Time 10

Cook Time 2

Course Soup

Cuisine Chinese

Servings 6 servings

Calories 130 kcal

Ingredients

1 cup white rice rinsed
7 to 8 cups chicken broth bone broth, or water
1 to 2 inch piece fresh ginger sliced into coins
1 cup shredded cooked chicken or more to taste
1/2 teaspoon salt plus more to taste
1 teaspoon sesame oil optional
Sliced scallions optional topping
Soft-boiled egg optional topping
Wilted spinach or greens optional topping
Tamari soy sauce, or coconut aminos, optional topping
Fresh herbs optional topping

Instructions

Rinse the rice. Rinse the rice in a fine mesh strainer until the water runs mostly clear.
Start the pot. Add rice, broth or water, ginger, and salt to a large pot.
Bring to a boil. Bring the mixture to a gentle boil over medium-high heat.
Simmer slowly. Reduce heat to low and simmer uncovered for 1 hour 30 minutes to 2 hours, stirring occasionally so the rice does not stick to the bottom.
Adjust the texture. Add more broth or water if the congee becomes too thick. Keep cooking until the rice breaks down into a soft porridge.
Add chicken. Stir in shredded cooked chicken and warm through for 5 to 10 minutes.
Season and serve. Remove ginger slices if desired. Taste and add more salt. Finish with sesame oil and toppings if using.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Congee thickens as it sits, so add broth or water when reheating. Freeze individual portions for up to 3 months. If you are bringing this to a new family, keep toppings separate and label the container with the recipe name and date.

Keyword comfort, easy, postpartum soups

Make the Bowl Your Own

Add more chicken, egg, or tofu if you want it heartier. Stir in spinach, bok choy, mushrooms, or carrots near the end, or finish each bowl with sesame oil or another topping your family already likes. Keep the toppings separate if you are delivering this to someone else.

Listen While This Simmers

While the congee cooks, listen to Sacred Postpartum Traditions: How to Thrive and Honor Your Fourth Trimester. The conversation with Pānquetzani explores warmth, nourishment, and cultural care traditions for the weeks after birth.

Love this recipe? You may also like the full Postpartum Soups and Stews Collection.

Want more simple postpartum meal ideas? Join the Fourth Trimester newsletter for new recipes and episode notes.

The content provided in this article(s) is provided for informational purposes only and does not constitute medical or other professional advice. Neither Sarah Trott nor Fourth Trimester Media Group LLC are liable for claims arising from the use of or reliance on information contained in this article.