Filipino Congee Recipe

Name: Filipino Congee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken (bone-in for more flavor, boneless for less fat); 2.5 cups water (to cover); 4 cloves garlic, minced; 2 tablespoons garlic, minced (for garnish); 1 large knob ginger, peeled and julienned; 1 yellow onion, diced; 1.5 cups jasmine rice, rinsed; 2 tablespoons fish sauce (patis), or to taste; 3 pieces green onion, sliced; 3 lemons (or 5 calamansi), cut into wedges; salt and pepper, to taste; 4 tablespoons vegetable oil

Servings: persons

2 pounds chicken (bone-in for more flavor, boneless for less fat)
2.5 cups water (to cover)
4 cloves garlic, minced
2 tablespoons garlic, minced (for garnish)
1 large knob ginger, peeled and julienned
1 yellow onion, diced
1.5 cups jasmine rice, rinsed
2 tablespoons fish sauce (patis), or to taste
3 pieces green onion, sliced
3 lemons (or 5 calamansi), cut into wedges
salt and pepper, to taste
4 tablespoons vegetable oil

1
Saute ginger, onion, and 4 cloves minced garlic (reserve 2 tablespoons for later - you're going to fry it until crispy to use as a garnish after it's done) in oil in a stock pot for about 5 minutes, or until soft.
2
Add the chicken, piece by piece, and cook until brown - approximately 8 minutes.
3
Add rice and then fish sauce, saute for a few minutes. The rice should be fully incorporated with the chicken/garlic/ginger mixture.
4
Add the water to cover the mixture, plus a little more. Reserve some on the side to add to the porridge while it cooks, depending on how thick you'd like for it to be. Bring to a boil, and then down to a simmer -- simmer on low for 20 minutes, stirring occasionally, or until rice is cooked through and desired thickness is achieved.
5
While the congee is cooking, season it with salt and pepper to taste -- remember that fish sauce is very salty, so be mindful not to over-salt.
6
Fry the remaining minced garlic in oil until crispy brown. Set aside on a paper towel to drain.
7
Portion into bowls and garnish with crispy garlic, sliced green onion, and fresh squeezed lemon/calamansi juice. Add a splash of fish sauce upon serving, if desired.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 pounds chicken (bone-in for more flavor, boneless for less fat), 2.5 cups water (to cover), 4 cloves garlic, minced, 2 tablespoons garlic, minced (for garnish), and more.

Yes, Filipino Congee falls under the Seafood 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.

That's it — enjoy your meal!

Filipino Congee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions