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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Chicken Congee

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I’ve got all the tricks and shortcuts to make a classic Chinese congee at home that’s big on flavour but won’t leave you slaving over the stove all day.

WATCH THIS RECIPE

CHICKEN CONGEE

PREP TIME

10 minutes

COOK TIME

1 hour 50 minutes

SERVES

4

Ingredients

2/3 cup sushi rice  

finely julienned ginger, to serve 

thinly sliced spring onion (scallions), to serve 

soy sauce, to drizzle 

 

Chicken stock: 

x 1.2kg (2.6 lb) whole chicken 

8 cups chicken stock 

4cm piece fresh ginger, sliced 

4 spring onions, roughly sliced

Steps

Step 1

Place all the ingredients for the chicken stock in a large saucepan over medium-high heatBring to a gentle simmer. Reduce heat to low and simmer for 40 minutes or until the chicken is just cooked. You can test by piercing the leg joint and if the juices run clear or just light pink, then the chicken is cooked. Simmer for longer if your chicken is larger. When cooked, transfer the chicken to a plate and allow to cool. 

Step 2

Strain the chicken stock into another clean saucepan over medium-high heat. Add the rice and simmer until the rice is broken down and the mixture is thick and porridge-like (this could take 60-90 minutes). Stir often to ensure the rice doesn’t burn. 

Step 3

Slice and shred the chicken meat. 

Step 4

To serve, divide the congee among serving bowls. Top with the chicken meat, ginger, spring onion and drizzle with soy sauce to taste. 

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