Chicken Congee
Yield: 6 servings
Calories: 266kcal
I love making chicken congee because the slow-cooked chicken infuses the broth with rich flavor, while the creamy texture and customizable toppings make it a satisfying and versatile meal.
Ingredients
- 1 cup (210 g) Calrose rice, or medium-grain white rice
- 8 cups (1.92 L) unsalted chicken stock, chicken broth, or water
- 1 pound (454 g) chicken breast
- 4 teaspoons (20 ml) oyster sauce
- 4 teaspoons (20 ml) water
- 2 teaspoons (10 ml) sesame oil, or vegetable oil
- 2 teaspoons (7 g) cornstarch
- 1 tablespoon (7 g) sliced ginger, peeled, cut ⅛" thick strips
- 2 tablespoons (10 g) sliced green onions, for garnish, optional
- 2 tablespoons (2 g) roughly chopped cilantro, for garnish, optional
Instructions
- Wash and Soak the Rice – Add the rice to a medium bowl, cover with cool water, scrub the grains between your hands, then drain. Repeat until the water runs clear. Cover with cool water and soak the rice for 20 minutes. This pre-hydration helps the grains cook faster and more evenly. Drain the water from the rice.
- Prepare the Chicken – Slice the chicken into ⅛" thick strips, about 1 ½" long and ½" wide. In a medium bowl, combine the chicken with oyster sauce, water, sesame oil, and cornstarch. Cover and refrigerate.
- Cook the Congee – In a large pot, add the chicken stock and bring to a boil over medium-high heat. Add the rice. Stir, then cover, and cook until the stock returns to a boil again, about 1 minute. Stir again, reduce the heat to medium-low with the lid slightly ajar. Maintain a simmer with small bubbles breaking the surface around 200 to 205ºF (93 to 96ºC), adjusting the heat as needed. After 25 minutes, stir to prevent sticking. Continue cooking with the lid slightly ajar, stirring occasionally, until the porridge starts to thicken but remains loose, about 10 to 15 minutes.
- Cook the Chicken – Turn the heat to medium to bring the congee to a low-boil. Gradually add the marinated chicken, stirring in a few pieces at a time. Stir and cook until the chicken is fully cooked, about 3 to 5 minutes. Add the sliced ginger and cook for 1 minute. The congee should be thick; stir in more stock or water as desired. Taste and season with salt and white pepper.
- To Serve – Portion the hot congee into bowls. Top with sliced green onions and cilantro.
Notes
- Recipe Yield: About 7 1/2 cups
- Serving Size: 1 1/4 cup
- Topping Suggestions: Sliced green onions, cilantro, peanuts, oyster sauce, chopped eggs, thinly sliced ginger, chili oil, chili crunch, or Chinese donuts.
- Storing: Refrigerate in an air-tight container for up to 5 days. Add more stock or water to thin the consistency when reheating.
Nutrition
Calories: 266kcal | Carbohydrates: 30g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 293mg | Potassium: 593mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Recipe Link
Recipe Video