Easy Singapore Chicken Brown Rice Congee
A jook version of the famous Singapore Hainanese Chicken Rice that is just as fragrant but super easy to cook!
- Prep time
- 10 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon chicken fat
- 5 slices ginger (i don't always bother to peel- the flavour is in the skin! just make sure you wash it well)
- 2 cloves garlic (peeled and smashed)
- 3 pandan leaves
- 1 Cup uncooked brown rice
- 4 Cup Chicken stock
- Shredded chicken meat
- Light soy sauce
- sesame oil (To taste. )
- Salt (To taste. )
- sliced green onions (Optional garnish)
Instructions
- 1
Heat the chicken fat in a pot on medium. When hot, add the ginger, garlic and pandan leaves. Be careful not to burn the garlic! Once fragrant, add in the brown rice and stiry fry for a few minutes.
- 2
Add the chicken stick and bring to the boil on high heat, then decrease to medium-low and allow to simmer. Give it a stir now and then to prevent the rice from sticking to the bottom of the pot (every 10-15 minutes). Check that there is more than enough water- it should be more than just covering the rice- as you do not want the water to completely evaporate whilst you are off doing something else.
- 3
5-10 minutes before you want to eat, adjust the water to your preference (top up with water if the congee is too dry for your liking or increase the heat to evaporate the excess water if you find it too watery.) Season with salt, light soya sauce and sesame oil.
- 4
Enjoy! To pimp up your congee, you can top it with: sprin onions, crispy chicken skin, pork crackling, fried peanuts and anchovies etc