- Serves4
- Cook time1 hour 5 minute
- Prep time10 minute, + 1 hour marinating time
Try our chicken congee recipe and enjoy a comforting bowl of Chinese rice porridge. Made with tender chicken and simple yet aromatic flavours, it’s a delicious meal that’s perfect for any time of day.
Ingredients
- 2 x 500ml pkts Coles Chicken Bone Broth
- 1 cup (200g) Coles Medium Grain White Rice
- 1 tbs finely grated ginger
- 500g Coles Australian RSPCA Approved Chicken Thigh Fillets, thinly sliced
- 1 tbs Chinese rice wine (Shaoxing)
- 1 tbs Coles Cornflour
- 2 spring onions, thinly sliced
- 2 tsp Coles Asia At Home Sesame Oil
- Extra spring onion, to serve
- Coles Asia Fried Shallots, to serve
- Crispy chilli oil, to serve
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Combine the stock, rice, ginger and 6 cups (1.5L) water in a large saucepan over medium-high heat. Bring to the boil. Reduce to medium-low and simmer, partially covered, stirring occasionally to prevent grains sticking to the bottom of the pan, for 1 hour or until the mixture thickens and is creamy (the liquid will reduce by about half).Step 2
Meanwhile, combine the chicken, wine and cornflour in a large bowl. Season. Cover and place in the fridge for 1 hour to develop the flavours.
Step 3
Add chicken mixture and spring onion to the rice mixture and cook, stirring, for 10 mins or until chicken is cooked through.
Step 4
Divide congee among serving bowls. Top with spring onion and fried shallots, and drizzle with oil, to serve.
Recipe tip
Don’t let your extra spring onions go to waste. To keep spring onions fresh, store them in a jar on your kitchen windowsill, root-side down, with enough water to just cover the roots. Or, cover the jar with a sealable bag and store it in the fridge. Change the water every 2 days. Use leftovers to make this creamy spring onion and bacon dip.
What is chicken congee and why we love it
Chicken congee, also called Chinese chicken rice porridge, is a comforting and savoury meal that's a staple in Chinese cuisine. Considered to be a culturally significant dish, it’s popular as a remedy for colds and upset stomachs. This smooth rice porridge is made by simmering rice in water or broth until it reaches a creamy, porridge-like consistency. Flavoured with aromatic ingredients like ginger, soy sauce and garlic, it’s often topped with tender chicken, pickled vegetables or crunchy fried shallots for added texture. This chicken congee recipe is easy to follow and perfect for a soothing dinner.
Simple ingredients for best chicken congee
Chicken congee typically uses just a few key ingredients but it’s also adaptable. The basics include short or medium-grain rice, broth flavoured with fresh ginger, chicken marinated in Chinese rice wine (Shaoxing), cornflour and spring onions. This congee with chicken recipe can easily be adjusted to suit your tastes. Feel free to add extras like soy sauce, pickled vegetables, soft-boiled eggs, shiitake mushrooms or fried spring onions. A drizzle of sesame oil can add depth to the flavour.
How to make congee from scratch
Making congee is surprisingly simple. Begin by combining rice, broth and grated ginger in a pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook for about an hour, stirring occasionally to prevent sticking.
For the chicken, mix it with Shaoxing wine and cornflour in a bowl, then refrigerate to let the flavours develop. The cornflour not only tenderises the chicken but also helps create a silky texture. Once the rice mixture has reached a porridge-like consistency, add the chicken and spring onions. Cook until the chicken is fully cooked. Serve congee warm with a drizzle of sesame oil.
While stovetop cooking is the traditional method, you can also use a slow cooker or pressure cooker for a hands-off approach, like in our pumpkin and brown rice congee recipe. Serve hot, garnished with your favourite toppings.
How to make perfect congee every time
To achieve the perfect consistency, start by rinsing the rice to remove excess starch, which helps prevent the congee from becoming too sticky. You can also try whisking the congee while cooking to break down the rice further, releasing more starch for a creamier, smoother texture. If it becomes too thick, simply add a little more water to adjust the consistency.
FAQs
Chicken congee
- Serves4
- Cook time1 hour 5 minute
- Prep time10 minute, + 1 hour marinating time
Ingredients
- 2 x 500ml pkts Coles Chicken Bone Broth
- 1 cup (200g) Coles Medium Grain White Rice
- 1 tbs finely grated ginger
- 500g Coles Australian RSPCA Approved Chicken Thigh Fillets, thinly sliced
- 1 tbs Chinese rice wine (Shaoxing)
- 1 tbs Coles Cornflour
- 2 spring onions, thinly sliced
- 2 tsp Coles Asia At Home Sesame Oil
- Extra spring onion, to serve
- Coles Asia Fried Shallots, to serve
- Crispy chilli oil, to serve
Method
Step 1
Combine the stock, rice, ginger and 6 cups (1.5L) water in a large saucepan over medium-high heat. Bring to the boil. Reduce to medium-low and simmer, partially covered, stirring occasionally to prevent grains sticking to the bottom of the pan, for 1 hour or until the mixture thickens and is creamy (the liquid will reduce by about half).Step 2
Meanwhile, combine the chicken, wine and cornflour in a large bowl. Season. Cover and place in the fridge for 1 hour to develop the flavours.
Step 3
Add chicken mixture and spring onion to the rice mixture and cook, stirring, for 10 mins or until chicken is cooked through.
Step 4
Divide congee among serving bowls. Top with spring onion and fried shallots, and drizzle with oil, to serve.