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.
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
- 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.