A simple, flavorful Chinese rice porridge dish with chicken.
Plus, you might customize each bowl by adding your choice of toppings.
This basic chicken congee recipe is an easy and flavorful place to start and tastes great left over.
Simply Recipes / Frank Tiu
What Is Congee?
It is a humbling dish that was commonly served in feudal China when grains and food were scarce.
With just rice, water, and salt, this delicious rice porridge was made to stretch for days.
Simply Recipes / Frank Tiu
Over time, congee has become a common breakfast staple.
While jasmine rice is preferred, basmati rice is the closest substitute in a pinch.
This congee recipe calls for a ratio of10 parts liquid to 1 part rice.
Simply Recipes / Frank Tiu
This yields a creamy congee that can easily be made thinner with more stock or water.
Wash the Rice!
Can I Shorten the Cook Time?
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The short answer is yes and no.
The general rule for cooking rice, including congee, is to let it gently simmer until done.
To reduce the cooking time, you’re able to rinse and soak the rice overnight.
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The softened rice will allow the hot water to distribute the heat more quickly and evenly, cooking faster.
Some cooks take a step further to soak the rice and then freeze.
This method fractures the grain to create a larger surface, cutting down the cooking time.
Simply Recipes / Frank Tiu
These steps require significantly more forethought, so plan accordingly.
Toppings for Congee
There are a variety of toppings that you might add to your congee.
Since congee is a simple dish, less is more when it comes to toppings.
Simply Recipes / Frank Tiu
Cover and refrigerate until the congee is ready.
Wash and rinse the rice with cold water until the water is clear.
Add the chicken stock to a large pot over high heat and bring to a rippling boil.
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Lower the heat to medium and add the rice.
Give the rice a gentle swirl to distribute it in an even layer.
Place the lid slightly ajar and adjust the heat to maintain a low simmer.
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Remove the lid and give the congee a gentle mix.
Add the seasoned chicken and submerge it into the congee.
Stir and break up the chicken slices.
Simply Recipes / Frank Tiu
Cook over medium heat or until the chicken is no longer pink, 10 to 15 minutes.
Stir frequently to prevent the chicken from sticking to the pot.
Add salt to taste.
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Add the chicken congee to a bowl or individual bowls and garnish with thinly sliced ginger and scallion greens.
Store leftover congee in an airtight container in the fridge for up to 5 days.
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Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
