Chinese Chicken Congee – China Sichuan Food

Healthy and warm Chinese chicken congee 鸡肉粥. If you love Chinese plain congee or rice porridge, don’t miss this super easy chicken congee. With this recipe, you don’t need to use chicken stock as the base and transfer a plain congee into a savory, aromatic chicken congee.

Congee or porridge culture is one of the most outstanding features of Chinese cuisine, compared with Western culture. We eat congee throughout the entire year.

They may appear differently in different seasons or places. For example, on hot summer days, we make congee, usually with clear water and sometimes corn and mung beans. Congee is served cold along with cold noodles. The broth is widely used for cooking savory and warm congee on cold winter days. This basic homemade chicken congee is made directly from rice but might also be cooked with leftover rice.

Both plain and sticky rice can be used for porridge and congee. Lots of ingredients are great partners with congee. Check mixed congee if you love a sweet version with beans and dried fruits.

Tips for perfect congee

Soaking the rice after washing. Soaking the grain is crucial to making congee with a smooth texture, making the rice break quickly.

Use the proper rice and ratio: the amount of water needed to cook congee can vary depending on the desired consistency, the amount of rice, and the tool used. Generally, you should use a rice-to-water ratio of about 1:8 to 1:12.

Serve with appropriate ingredients. If you order congee in a Chinese restaurant, a large group of small portions of vegetables or crunchy will usually be served together, including zai cai, vegetables, deep-fried peas, youtiao, deep-fried shallots, and pickles.

Step by Step

Wash the rice; you may choose either long grain or short grain. Soak it in water for about 20 minutes. Drain it and mix it with 1 teaspoon of oil.

Add chicken (thigh or breast) into a wok with cold water. Then place in ginger and scallion. Cook for 10 minutes. Transfer out and shred by hand.

In a large pot, bring about 10 cups of water to a boil, then add the soaked rice. Remember to stir from time to time at the beginning to avoid the rice sticking to the bottom.

Optionally but recommended, add several shreds of ginger and cook with the rice. After 20 minutes or so, the congee should be pretty smooth. Add the 1/2 of the shredded chicken and a tiny pinch of salt. This can give the congee a lovely salty base.

Continue simmering for another 5 minutes until flavors are well combined. Transfer out.

Add deep-fired shallots, the remaining chicken shreds, scallion coriander, sesame oil, and a dash of black pepper. Mix well and serve hot. You can also use shredded lettuce, deep-fried oil sticks, and pickles.

1 cup rice , either long grain or short grain10 cup water1 tsp. vegetable cooking oil , mixing with the rice grain 2 chicken thighs pinch of salt3-4 green onion ,divided 1 thumb gingersmall bunch of coriander , optionalsesame oil dash of pepper deep-fried shallots or other ingredients you prefer
Wash the rice; you may choose either long grain or short grain. Soak it in water for about 20 minutes. Drain it and mix it with 1 teaspoon of oil.Add chicken (thigh or breast) into a wok with cold water. Then place in ginger and scallion. Cook for 10 minutes. Transfer out and shred by hand.In a large pot, bring about 10 cups of water to a boil, then add the soaked rice. Remember to stir from time to time at the beginning to avoid the rice sticking to the bottom.Optionally but recommended, add several shreds of ginger and cook with the rice. After 20 minutes or so, the congee should be pretty smooth. Add the 1/2 of the shredded chicken and a tiny pinch of salt. This can give the congee a lovely salty base.Continue simmering for another 15 minutes over slowest fire until flavors are well combined. Transfer out.Add scallion, fried shallots, coriander or any other side ingredient to serving bowls. Serve hot.

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