Chinese Chicken and Rice Porridge (Congee) Recipe

Name: Chinese Chicken and Rice Porridge (Congee)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver); 10 cups water; 3 tablespoons Chinese rice wine or medium-dry sherry; 3 (1/4-inch-thick) slices fresh ginger; 3 scallions, halved crosswise and smashed with flat side of a heavy knife; 1/2 teaspoon salt; 1 cup long-grain rice; Accompaniment: fine julliene of fresh ginger, thinly sliced scallions, and Asian sesame oil; N/A scallions; N/A Asian sesame oil

Servings: persons

3 1/2 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver)
10 cups water
3 tablespoons Chinese rice wine or medium-dry sherry
3 (1/4-inch-thick) slices fresh ginger
3 scallions, halved crosswise and smashed with flat side of a heavy knife
1/2 teaspoon salt
1 cup long-grain rice
Accompaniment: fine julliene of fresh ginger, thinly sliced scallions, and Asian sesame oil
N/A scallions
N/A Asian sesame oil

1
Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth.
2
Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through.
3
Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes.
4
Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
5
Cool breast meat completely and tear into shreds.
6
Chill shreds, covered, and bring to room temperature before serving.
7
Pour stock through a large seive into a large bowl and discard solids.
8
(you should have about 8 cups: if less, add water; if more, cook longer after adding rice.)
9
Return stock to cleaned pot and add rice.
10
Bring to a boil and stir.
11
Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking.
12
(Congee will continue to thicken as it stands.
13
thin with water if necessary.)
14
Season congee with salt.
15
Serve topped with chicken and accompaniments.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver), 10 cups water, 3 tablespoons Chinese rice wine or medium-dry sherry, 3 (1/4-inch-thick) slices fresh ginger, and more.

Yes, Chinese Chicken and Rice Porridge (Congee) 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.

Chinese Chicken and Rice Porridge (Congee)

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