Chicken congee or rice porridge is a delicious, comforting dish especially when it is cold or on a chilly weather. It is just easy to make and yummy. You can have it either for a meal or heavy snack.

We would often enjoy congee growing up for an afternoon snack.

 

 

What is congee

Congee is a rice porridge that is made by boiling rice with a lot of water to produce a soft and thick soup – like consistency.

It is popular in rice-eating countries especially in Asia.  However, it is also common in the Mediterranean area, Latin America and Africa.

Chicken Congee Ingredients

1 pound Chicken for broth – for the home-made chicken broth.  You can use different parts of chicken here including the parts with bones as they make the broth more flavorful.

You can then remove and shred the meat from the bones and make use of it to your chicken congee.  Alternatively, you can also repurpose the chicken for use in making other dishes like chicken macaroni salad or chicken macaroni soup and other dishes.

1 cup or more chicken breast or pure chicken meat – You can have more chicken to your congee as desired. This is to be marinated for more flavors and used as the main star of the chicken congee.

Long Grain rice – for the rice porridge of the congee.

Onion and Garlic – used when you sauté the chicken for the congee.

Spring onions – this adds flavor and color for garnish.

Fish Sauce, Salt and Pepper, Oyster sauce, Soy sauce, White pepper, sesame oil – this will give flavor to the congee as rice porridge is bland in itself.

Boiled Eggs  – this is for garnish and add more protein to this dish.  But this is totally optional.

Cooking Oil – used to saute onion and garlic and the marinated chicken

Water – as needed

 

How to make Chicken Congee

Start with making the chicken broth.  The best way to have a flavorful congee is to use chicken broth and for this recipe, I made a home-made one.  Although you can also use those that are sold in the supermarkets.

In a pot, boil 1 pound (almost half a kilo) chicken for 10-15 minutes under medium heat. Once done, remove the chicken meat and set aside.  Also remove the scum that float from the broth. Set the broth aside for later use.

Meanwhile, wash 3 cups of long grain rice and add 8 cups of water to make a rice porridge.

While you are cooking the rice, you can now marinate your chicken for the congee. In a bowl, mix chicken with soy sauce, oyster sauce, white pepper, fish sauce and sesame oil and marinate for 10-15 minutes.

In a low-medium heat, saute garlic and onion in a cooking oil in a pan and add the marinated chicken until white/ish in color.

Add the chicken broth to the rice porridge and bring to a boil for 2-3 minutes.  Then add the cooked marinated chicken and bring it to a boil for 3-5 minutes. You may add water as needed until your desired consistency of the congee is achieved.

Taste your congee and adjust the taste to your liking.

Transfer to a serving bowl and top it with spring onions and boiled eggs.

 

Other Rice Recipes You May Try

Vegetable Fried Rice

Biko or Filipino sticky Rice

Bacon and Egg Fried Rice

Champorado or Sweet Chocolate Porridge

Brazilian Chicken and Rice

CHICKEN CONGEE (RICE PORRIDGE)

Chicken congee or rice porridge is a delicious, comforting dish especially when it is cold or on a chilly weather. It is just easy to make and yummy. You can have it either for a meal or heavy snack.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Snack
Cuisine: Filipino
Keyword: Chicken Congee, Mom Food Blog, Sweet Chocolate Rice Porridge
Servings: 3 people
Cost: $5

Equipment

  • Cooking Pot
  • Frying Pan

Ingredients

  • 1 Pound Chicken for home-made chicken broth
  • 1 or more cup Chicken Breast
  • 3 cups Long grain rice
  • 1 small Onion chopped
  • 3 cloves Garlic minced
  • 1/4 cup Spring onions sliced
  • 1 tablespoon Fish sauce
  • 1 tablespoon Soy sauce
  • 1 tablespoon Sesame oil
  • 1 teaspoon Garlic powder
  • 1-2 teaspoon Salt
  • 2 tablespoons Cooking oil
  • Water as needed

Instructions

  • In a pot, boil 1 pound chicken for 10-15 minutes under medium heat. Once done, remove the chicken meat and set aside.  Also remove the scum that float from the broth. Set the broth aside.
  • Meanwhile, wash 3 cups of long grain rice and add 8 cups of water to make a rice porridge.
  • While you are cooking the rice, you can now marinate your chicken for the congee. In a bowl, mix chicken with soy sauce, oyster sauce, white pepper, fish sauce and sesame oil and marinate for 10-15 minutes.
  • In a low-medium heat, sauté garlic and onion in a cooking oil in a pan and add the marinated chicken until white/ish in color.
  • Add the chicken broth to the rice porridge and bring to a boil for 2-3 minutes.  Then add the cooked marinated chicken and bring it to a boil for 3-5 minutes. You may add water as needed until your desired consistency of the congee is achieved.
  • Taste your congee and adjust the taste to your liking. Transfer to a serving bowl and top it with spring onions and boiled eggs.

Notes

  1. Check the rice porridge every now and then as you cook it.  Add water as needed and stir it from time to time to avoid the bottom from getting burned.

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