🍚 Chicken congee

Name: Chicken congee
Total time: 90 min
Yield: 4
Cuisine: China · Southern China
Ingredients: 150 g jasmine rice; 2 chicken thighs or 300 g chicken breast; 2 litres water; 30 g fresh ginger, half sliced and half cut into thin strips; 3 scallions, sliced; 1–2 tbsp soy sauce; Salt, white pepper

Origin: China · Southern China

360kcal

per serving · 400 g

90kcal

per 100 g

16 gProtein4 g / 100 g

4 gFat1 g / 100 g

60 gCarbs15 g / 100 g

Congee is a thick, silky rice porridge simmered for a long time until the grains break down completely. This version is cooked with chicken and plenty of fresh ginger, then finished with sliced scallions and a few drops of soy sauce. It is mild, warming and comforting, eaten for breakfast or as a light meal across China and South-East Asia.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Contains glutenbecause of: soy sauce

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

ricechickengingerscallionssoy sauce

Recipe

4 servings90 min

Ingredients

150 g jasmine rice
2 chicken thighs or 300 g chicken breast
2 litres water
30 g fresh ginger, half sliced and half cut into thin strips
3 scallions, sliced
1–2 tbsp soy sauce
Salt, white pepper

Method

Rinse the rice and put it in a large pot with the water, chicken and sliced ginger.
Bring to the boil, then simmer gently for about 1¼ hours, stirring often, until the rice has broken down into a thick porridge.
Lift out the chicken, shred the meat and return it to the pot. Season with salt and white pepper.
Serve topped with the ginger strips, scallions and a few drops of soy sauce.

How to make it lighter

Use skinless chicken breast for the leanest bowl.
Congee is mostly water, so a big bowl is filling for its calories — avoid fried dough sticks on the side.
Add extra greens such as bok choy or spinach for more volume.

History

Rice porridge has been eaten in China for many centuries and is especially associated with Cantonese cooking, where it is known as jook. Today congee is a breakfast and late-night staple from southern China and Hong Kong to Singapore and Malaysia.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →