Chicken Congee Recipe

The chicken congee I’ve had growing up is a very simple and flexible recipe, there are no specified measurements or absolute ingredients and we always make it to taste with eyeballed measurements! Just test the recipe a few times to find your desired consistency, flavour, and texture.

Ingredients

For the congee

• 1 part Uncooked white rice (any kind, jasmine, short-grain, etc.)
• 5–7 parts Chicken Broth or Water (depending on how thick you like your congee!)
• Sliced Ginger
• Sprinkle of Chicken Bullion Powder
• Dash of Fish Sauce

For the chicken

• Chicken (cut is up to you, any cut works)

If you want…

• Minced garlic, onion, and egg white for extra flavour!

Directions

1. Pour your rice, chicken stock/water, and ginger into a pot, close the lid, and let it boil on low to medium heat
2. Stir occasionally to make sure the bottom isn’t sticking for about an hour or until it is thick and creamy
3. Add in the chicken bouillon and fish sauce according to your tastes (however salty you want your congee to be)
4. Either stir fry the chicken in another pan with some salt or boil the chicken
5. Make sure the chicken is in small pieces and stir it into your congee base
6. (Optional) If you want to put egg white drop, then use a fork and drop in a little at a time to ensure it flowers into the congee base instead of being one big clump!