Chicken Congee

Chicken Congee is a rice porridge combined with chicken strips. It is a common comfort food in most parts of Asia. I first encountered this as a Filipino recipe and found it absolutely delicious. It has a unique, gingery,  pleasant, and alluring taste. The chicken can also be substituted for pork or beef. As always, however, I prefer chicken as it is healthier and lighter. It can also be made with plain rice and a hard boiled egg. In some cultures, jasmine rice is used to make the soup thicker. Chicken Congee can be served for a snack or main meal. It is especially appropriate during the rainy and cold seasons seasons. Chicken Congee can also be served with some fresh or homemade dinner rolls. A hot beverage, such as a cup of hot tea, seems to go best with this dish.

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Ingredients:

 

• 1/2 kilo chicken any parts
• 1 cup uncooked rice or 2 cups cooked rice
• 1 thumb size ginger cut in strips
• 3 cloves garlic minced
• 1 small onion chopped
• 3 tbsp fish sauce
• 2 hard boiled egg sliced
• 1 tbsp onion leeks finely chopped
• 3 cups water
• salt and pepper to taste
• cooking oil

• Servings:
• Time:
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Recipe Rating:

(5 / 5)

 

Method:

 

1. Heat cooking oil in a wok. Saute onion, garlic and ginger until fragrant.
2. Add in chicken and saute until outer parts turn light brown.
3. Pour in water and simmer over low heat at least 20 minutes or until tender.
4. Add in uncooked rice and simmer until cooked. Season with fish sauce, salt and pepper.
5. Serve in a soup bowl. Garnish with onion leeks and sliced hard boiled egg.
6. Enjoy your chicken congee!