Chicken Congee

    Chicken Congee

    (23)
    4saves
    2hr10min


    21 people made this

    About this recipe: Congee is a savoury rice porridge traditionally eaten in parts of Asia for breakfast or lunch. This recipe is made with homemade chicken stock, chicken and lemon grass.

    Ingredients
    Serves: 4 

    • 25g uncooked jasmine rice
    • 1 (1.12kg) whole chicken
    • 3 (5cm) pieces fresh root ginger
    • 1 stalk lemongrass, chopped
    • 1 tablespoon salt or to taste
    • 4 tablespoons chopped coriander
    • 2 tablespoons chopped fresh chives
    • ground black pepper to taste
    • 1 lime, cut into 8 wedges

    Method
    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

    1. Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemongrass and salt; bring to the boil. Reduce heat, cover and gently simmer for 1 hour to 1 1/2 hours.
    2. Strain stock and return stock to stock pot. Let chicken cool, then remove bones and skin and tear into bite-size pieces; set aside.
    3. Stir rice into stock and bring to the boil. Reduce heat to medium and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
    4. Ladle congee into bowls and top with chicken, coriander , chives and pepper. Squeeze lime juice to taste.

    Suggestion:

    The best cooking method for the stock is to have enough heat to cook the chicken, without having any sort of bubbling what so ever. This takes about 1 hour to 1 1/2 hour for a small stewing chicken but it produces a clear stock with a much better flavour, without having lots of chicken bits and foam. If you are in somewhat of a hurry, just boil the chicken, reduce to medium heat and cover the pot.

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    Reviews & ratings
    Average global rating:
    (23)

    Reviews in English (23)

    by
    38

    Chao ga or Vietnamese congee does not usually contain lemongrass, but I guess the addition may help to make the broth more fragrant. Additionally, you may not want to stir the rice very often or at all while cooking as this will often cause scorching at the bottom of the pot. Wait until the rice has cooked for 20 -30 minutes or just right before the you are about to eat to stir up the pot to break the rice grains. The cooking time for the chicken is also quite lengthy. If chicken were left to cook that long the meat would no longer be good. Too mushy and stringy. What my mom and I usually do is to cook the chicken for 30 to 45 mins depending on size, set the chicken aside to cool for a bit then remove the meat. We then return the bones to the pot to continue making the stock. Last but not least, the original preparation of chao contains garishes of cilantro, scallions aka green onions(not chives), and thinly sliced slivers of ginger. If scallions are not available then the next best substitute would be thinly sliced onions.  -  24 Sep 2007  (Review from Allrecipes US | Canada)

    by
    24

    Hey all just a tip on the rice. The way I learned to cook it was to soak the rice first in warm water, that'll help make the soup a little less thick. I like to break the rice in warm water by hand before putting it into the pot so that the rice is smaller and a bit of smoother consistency. Another way to prepare the rice is to slightly brown it in a dry skillet that gives it a little bit more flavor, which is really good. I also cook the broth with a whole onion and carrots which is great when you're sick.  -  20 Nov 2007  (Review from Allrecipes US | Canada)

    by
    14

    Excellent recipe. Tastes just like my mom's "chau" (Vietnamese word for congee). I doubled everything in the recipe except for the rice, which I added 2 cups of instead. I didn't add any lime juice. Great comfort food!  -  14 Jan 2004  (Review from Allrecipes US | Canada)

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