Chicken Congee 生滾雞粥
Another classic congee dish: the comforting Chicken Congee 生滾雞粥, a creamy rice porridge infused through and through with yummilicious chickeny flavor and dotted with lusciously tender chicken pieces.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 bowls Basic Congee (see our basic congee recipes links below)
- 11 oz bite-sized bone-in chicken pieces, 300g
- 5 slices fresh ginger
- 1 sprigs spring onions, sliced to 2 inch lengths
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp oil
- 2 tbsp fresh ginger, sliced to very thin slivers
- 4 tbsp spring onion, sliced to slivers
- 3 tbsp spring onion, sliced to rounds
Instructions
- 1
Prepare congee: Use one of our basic congee recipes (links below) to prepare the congee base. The basic congee recipes differ in flavor and length of time to prepare. Please choose the one to your liking. The congee can be prepared one day in advance.
- 2
Marinate: Place chicken pieces in bowl. Add in the ginger slices, spring onion lengths, salt, white pepper and oil. Mix. Let marinate for 15 mins.
- 3
Cook chicken congee: Add basic congee and 1/2 cup water to a pot and heat over medium heat until congee is just simmering.
- 4
Add the chicken pieces to congee and cook, stirring occasionally, until the chicken is cooked, about 10 mins. Be careful that the congee doesn't get too thick as you cook as it will scorch on the bottom. Add water to thin in that case.
- 5
Once the chicken is cooked, adjust the final congee texture to your liking. Add a bit of boiling hot water to thin the texture. Or if the congee is too watery, cook for another minute or so to thicken.
- 6
Prepare congee bowls: Distribute equal amount of ginger and spring onion slivers to 4 empty serving bowls. Distribute cooked chicken pieces equally to each bowl. Scoop congee to fill the bowls. Sprinkle spring onion rounds over each bowl of congee. Serve hot and super comforting! Enjoy!