Chicken Congee (Rice Porridge)

Chicken congee (or rice porridge) is for us the ultimate comfort food. The flavours are nothing out of the extraordinary, but what always hits the spot is that comforting feeling that you get when you take a bite of the warm, soft, and savoury rice porridge.

Course Breakfast, lunch, supper

Cuisine Asian, Chinese

Keyword chicken, congee, rice porridge

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 344kcal

Ingredients

3/4 cup long-grain white rice
4-5 cups low-sodium chicken broth
5 ounces boneless skinless chicken thighs
2 tsp fried shallots
2 tsp green onions finely chopped
2 tsp soy sauce
2 whole eggs
coriander leaves for garnish
salt and white pepper to taste

Instructions

To make the chicken, season the chicken thighs with some salt. In a pot, bring water to a boil and season it with salt. Add the chicken thighs into the boiling water and let boil for about 7-8 minutes, or until cooked thoroughly. Remove from heat and let chill. Shred the chicken by hand into fine, long strips.
In a pot, bring 4 cups of chicken broth to a boil at high heat. When the broth is boiling, add the uncooked rice into the pot and stir constantly to prevent the rice from sticking to the bottom. Let the rice cook for 15 minutes while stirring occasionally. After 15 minutes, the rice should become fluffy and soft. Continue cooking the rice for another 10 minutes while stirring constantly. After 10 minutes, add another cup of chicken broth, stir, and cook for another 5 minutes. The porridge should have very soft, thick texture. If you want your porridge to more watery, you can add more chicken broth to your taste. Season with salt and white pepper to taste.
To make eggs, place two eggs in a pot and fill up the pot with boiling water slowly until both eggs are fully submerged. Cover with lid and let cook for 15 minutes. Do not turn on the stove, the heat from boiling water itself will cook the eggs to a soft, half-cooked texture. After 15 minutes, transfer eggs into a bowl of cold water to stop it from cooking further.
Transfer rice porridge into two medium-sized bowls. If porridge becomes too thick, add a little bit of hot water and stir. Crack an egg onto each bowl of porridge and top with the shredded chicken, fried shallots, green onions, soy sauce, and coriander.

Nutrition