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Congee with chicken

Congee with chicken served in a large bowl

Congee with chicken

Name: Congee with chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 1 tbsp vegetable oil; 2 garlic cloves finely chopped; thumb-sized piece of ginger peeled and finely chopped or sliced; 4 spring onions finely sliced, white and green parts separated; 360g cooked jasmine rice (100g uncooked rice should make this amount); 1 litre chicken stock; 2 cooked chicken legs shredded; 1-2 tsp fish or light soy sauce; 1-2 tsp toasted sesame oil (optional); small handful of coriander roughly chopped; 4 tsp chiu chow chilli oil; pinch of ground white pepper

Nancy Charoen Ledlie

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Serves 2

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 3.6 out of 5.3 ratingsRate

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Try Good Food reader Nancy Charoen Ledlie's fabulous version of congee, a savoury rice porridge to which she adds shredded soy sauce chicken legs

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
2 garlic cloves

finely chopped
thumb-sized piece of ginger

peeled and finely chopped or sliced
4 spring onions

finely sliced, white and green parts separated
360g cooked jasmine rice

(100g uncooked rice should make this amount)
1 litre chicken stock
2 cooked chicken legs

shredded
1-2 tsp fish or light soy sauce
1-2 tsp toasted sesame oil

(optional)
small handful of coriander

roughly chopped
4 tsp chiu chow chilli oil
pinch of ground white pepper

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Nutrition: Per serving

kcal566
fat19g
saturates4g
carbs58g
sugars1g
fibre2g
protein40g
salt4g

Method

step 1

Heat the vegetable oil in a saucepan over a medium heat and cook the garlic, ginger and spring onion whites for 2 mins until fragrant and soft.
step 2

Add the cooked rice and stock, and bring to the boil. Reduce the heat to a simmer and cook for 15 mins – it should become thick, like porridge. You can add more liquid (up to 500ml) while cooking if you prefer a looser consistency.
step 3

Stir in the cooked chicken and cook until the chicken is fully heated through. Add the fish or soy sauce, adding more to taste if needed, and the sesame oil, if using. Stir.
step 4

When you’re ready to serve, ladle into bowls and top with the spring onion greens, the coriander, chilli oil and a pinch of white pepper.

Recipe from Good Food magazine, September 2022

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A star rating of 3.6 out of 5.3 ratings

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