Cantonese Congee With Chicken – a delicious recipe with salt, oil, long grain rice, dark meat, ginger, scallion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
- thoroughly wash/rince the rice, then add some salt and oil to marinate the rice. Leave it for 30min to 1hr.
2
- let dry scallops soak in hot water for 15min, then shred with hands
3
- chop up the chickens into bite size pieces and marinate with just salt during the 1st hour when rice is cooking
4
- put 1cup of rice to 10-11cups of water and set to boil. Once it has boiled, let it simmer in medium/low heat.
5
- after 1hr, put the chicken pieces in and cook for another 1 and half hour.
6
- after the 1.5hrs of cooking, the congee should be ready to serve. Garnish with julienne ginger, lettuce and finely chopped scallion. Season with white pepper and sesame oil.
915
kcal
Calories
19
g
Fat
37
g
Carbs
144
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: salt, oil, 1cup of long grain rice, 4lb of dark meat or whole chicken cut up into pieces, and more.
Yes, Cantonese Congee With Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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