recipe: chicken congee

Posted on Jul 27 2013 - 12:00pm by The Wife

A couple of days ago the Husband was ill, more like a toothache problem. Every time anyone is ill we will resort to some chicken base meal. My list of sick food recipe ain’t that long. It is either chicken soup ( western style) or rice porridge. I like rice porridge more because my mum always insist that there is something in the rice porridge water that helps with the healing. chinese rice porridge recipe This was day two of his tooth problem and we already had plain porridge with fried lettuce and egg on day one. So I was not that keen on eating the same stuff  the following day. I decided to try something new. Rice porridge/ Congee with shredded chicken. It is so easy to make but taste so good that the Husband says he “can eat this everyday”. :D Mind you it was summer (above 25 degrees Celsius in Germany) and we were sweating buckets while eating! So yes, in this sauna like situation, receiving this sort of compliment meant something!

This porridge is also great when the temperture starts dropping, late autumn and winter. On cold days, this bowl of porridge can certainly warm you up.
chinese rice porridge recipe This recipe is adopted from My Kitchen Snippets. I will list the original recipe and state the changes I made in bold.

1/2 cup long grain rice ( Short grain white rice, called Milch reis in Germany)

1/4 cup glutinous rice (Skipped this)

2 pieces chicken breast – removed skin and fats

3 cups chicken broth

2 cups of water

2 thin slices of ginger

Garnish

Shredded chicken

Julienned ginger

Fried garlic (Skipped this)

Chopped spring onions

Some sesame oil

Some soy sauce

Wash the rice and put it in a medium size pot. Add in the stock and water and bring it up to a boil. Add in the chicken breast and turn down the heat to medium. Cover (with the cover ajar) and continue to simmer until chicken is cooked. Remove the chicken and set it aside to cool
Continue to simmer the rice (stirring occasionally) until it turns soft and mushy. Add in salt and pepper. Add more water if needed.
Shred the chicken and top it on the porridge together with ginger, spring onions, fried garlic and drizzle in some sesame oil and soy sauce. Serve warm.

Tip: You could also use the rice cooker to cook this porridge ( which is basically what I did) Add all the stuff in the rice cooker and let the rice cooker do all the work!

  • I can never resist congee at any time of the day. It just screams comfort to me. Oh, and century egg is a total must. I learnt how to savour fu yee (white fermented beancurd) from my dad and that’s like a huge must too! Which reminds me… I have 1/2 a bottle left in the fridge. probably time for congee again. ;-)

    • The Wife

      Yes fermented beancurd is always there when I have my porridge too! I have to admit that it is an acquired taste indeed. The Husband thinks that I am eating rotten stuff :P