Chicken Congee

Chicken Congee is a comforting, traditional rice porridge that’s perfect for warming up on chilly days or when you’re craving something light and soothing. Made with tender chicken, fragrant ginger, and a simple homemade stock, this dish is easy to prepare and provides a nourishing meal.

The slow simmering of the rice creates a creamy texture, while the shredded chicken adds heartiness. Garnished with fresh spring onions and a dash of soy sauce, this congee is a delightful balance of savory and mild flavors. Ideal for breakfast or a simple dinner!

Chicken Congee

Ingredients

2/3 cup sushi rice

finely julienned ginger, to serve

thinly sliced spring onion (scallions), to serve

soy sauce, to drizzle

Chicken stock:

1 x 1.2kg (2.6 lb) whole chicken

8 cups chicken stock

4cm piece fresh ginger, sliced

4 spring onions, roughly sliced

Instructions:

Step 1:

Place all the ingredients for the chicken stock in a large saucepan over medium-high heat. Bring to a gentle simmer. Reduce heat to low and simmer for 40 minutes or until the chicken is just cooked. You can test by piercing the leg joint and if the juices run clear or just light pink, then the chicken is cooked. Simmer for longer if your chicken is larger. When cooked, transfer the chicken to a plate and allow to cool.

Step 2:

Strain the chicken stock into another clean saucepan over medium-high heat. Add the rice and simmer until the rice is broken down and the mixture is thick and porridge-like (this could take 60-90 minutes). Stir often to ensure the rice doesn’t burn.

Step 3:

Slice and shred the chicken meat.

Step 4:

To serve, divide the congee among serving bowls. Top with the chicken meat, ginger, spring onion and drizzle with soy sauce to taste.

Notes:

Adjusting Consistency: If you prefer a thicker or thinner congee, you can adjust the amount of water or stock during cooking. Add more liquid for a soupier texture, or cook longer to thicken it.

Flavor Enhancements: For extra depth of flavor, you can add a splash of fish sauce or sesame oil to the final dish. A squeeze of lime juice can also add a fresh, tangy note.

Leftover Chicken: If you have leftover roast or poached chicken, you can skip making the stock from scratch and use pre-made chicken stock and leftover chicken for a quicker version.

Toppings Variety: While ginger and spring onions are traditional, you can also top your congee with crispy shallots, fried garlic, or a boiled egg for added texture and flavor.

Meal Prep: Congee stores well in the fridge for a couple of days. Simply reheat with a bit of extra broth or water to loosen the consistency when ready to serve.

Nutrition Information:

Calories: 200 | Protein: 15 grams | Carbohydrates: 30 grams | Fats: 5 grams | Fiber: 1 grams

Frequently Asked Questions:

What is congee, and what is its origin?

Congee, also known as rice porridge, is a type of rice-based dish that’s popular in many Asian cultures.

It’s made by cooking rice in a large amount of water or broth until it breaks down into a thick, porridge-like consistency.

It’s often consumed as a comforting and nourishing meal, especially when someone is under the weather. Its origins can be traced back to ancient China.

Can I use different types of rice for congee?

While sushi rice is commonly used for congee, you can use other types of rice, such as jasmine rice or long-grain rice.

Keep in mind that the type of rice you choose may affect the texture and consistency of the congee.

Is there a vegetarian or vegan version of congee?

Yes, you can make vegetarian or vegan congee by using vegetable stock or water instead of chicken stock and omitting the chicken.

You can also add various vegetables, tofu, or plant-based protein sources to enhance the flavor.

Can I make chicken congee in a slow cooker or Instant Pot?

Yes, you can adapt the recipe for a slow cooker or Instant Pot. In a slow cooker, you can cook the chicken and rice on low heat for several hours until the rice breaks down.

In an Instant Pot, you can use the “porridge” setting or manually adjust the cooking time.

What are some common garnishes for chicken congee?

Common garnishes for chicken congee include julienned ginger, thinly sliced spring onions (scallions), soy sauce, sesame oil, chopped cilantro, and sometimes fried shallots or garlic.

These garnishes add flavor and freshness to the dish.

What’s the difference between sushi rice and regular rice for making congee?

Sushi rice is commonly used in this recipe because it has a sticky texture that helps create a creamy congee consistency.

While you can use regular rice, it may not break down as easily, resulting in a different texture.

Can I use chicken pieces instead of a whole chicken?

Yes, you can use chicken pieces, such as bone-in chicken thighs or chicken breasts, instead of a whole chicken.

This can save time and make the cooking process more convenient.

Can I prepare the chicken stock in advance?

Yes, you can make the chicken stock in advance and store it in the refrigerator or freezer.

This can save time when you’re ready to prepare the congee.

Simply reheat the stock before adding the rice and continuing with the recipe.

What are some variations or additional ingredients I can add to my congee?

Congee is a versatile dish, and you can add various ingredients such as century eggs, preserved vegetables, mushrooms, or even different meats or seafood.

Customize it to your taste.

How long can I store leftover congee, and how should I reheat it?

Leftover congee can be stored in the refrigerator for 3-4 days.

To reheat, add a little water or chicken stock to reach your desired consistency and gently warm it on the stovetop or in the microwave.

Adjust the seasoning if needed.