Easy Chicken Congee ( 鷄粥 )
Quick and easy chicken congee, comforting savoury rice porridge loaded with chicken, ginger, and simple seasonings. One of the best classic Chinese porridge recipes that you can easily make at home with minimum ingredients.
Servings: 4
Calories: 96kcal
Ingredients
- ½ cup Rice Jasmine rice or short grain rice ( About 100 grams )
- 6 cup Water About 1.4 Litre
- 1 tsp Salt
- 1 Chicken bouillon Chicken stock cube ( About 5 gram )
- 1 tsp Sesame oil
- 1 thumb Ginger Cut thin strips ( Adjust the amount to taste )
Chicken and Marinade
- 200 gram Chicken breast Boneless skinless chicken, ( About 0.5 lb )
- 1 tsp Soy sauce Light soy sauce or regular soy sauce
- 1 tsp Sesame oil
- 1 tsp Grated garlic
- 1 tsp Grated ginger
- 1 tbsp Cornstarch Or potato starch
- ½ tsp White pepper powder
Instructions
- In a large pot, add water and bring it to a boil. Rinse the rice with water for 1-2 times. Drain the water out. Add rice, to the boiling water and stir it just one time. Let it boil for 1-2 minutes.
- Then reduce the heat to low, close the lid and leave a 1-inch gap to release the steam. Let it simmer for 20-25 minutes until the congee starts to thicken. ( Check occasionally and add warm water if needed. )
- Meanwhile, the congee is cooking, prepare the chicken. Cut the chicken into thin slices and marinate with soy sauce, grated ginger, grated garlic, sesame oil, white pepper, and cornstarch.
- Once the congee reaches the desired consistency, bring the heat to medium heat. Add marinated chicken, salt, and chicken bouillon, stir well and cook the chicken in the congee for 2-3 minutes.
- Finish with sesame oil, ginger strips, and chopped spring onions. Serve immediately while hot.
Notes
- Thinly slice the chicken against the grain to get cooked quickly and evenly in the congee.
- Make sure to check the congee when it starts to get thick and adjust the consistency to your liking. If you prefer it thick, you can add chicken straight away. If you prefer a bit soupy texture you can add warm water to loosen it up a bit.
- It tastes best when freshly cooked because the congee texture can be changed the next day. It can be too thick or too watery the next day.
- You can reheat it over the stove until the congee reaches your desired consistency.
- This recipe can serve approximately 4 people. ( About 4 medium soup bowls Or 2 large ramen bowls )
- Chicken stock/broth can be used instead of water.
- Instead of chicken bouillon ( chicken stock cube ), you can add msg or chicken stock pot. If you are using chicken broth/stock you can omit chicken bouillon cube.
Nutrition
Calories: 96kcal | Carbohydrates: 5g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 743mg | Potassium: 197mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.4mg
