Chicken congee recipe
Recipe type: Mains
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Smooth chicken congee for all ages to enjoy!
  • 250g chicken breast, cooked (See note 1) and shredded
  • 160g mixed rice grains (that's 1 cup of rice grains, using the cup that came along with the rice cooker)
  • 600ml water (or water enough to cook 1 cup of porridge/congee according to your rice cooker)
  • 600ml chicken stock (or stock enough to cook 1 cup of porridge/congee according to your rice cooker)
  • fish sauce (to taste, if porridge is not salty enough - I don't think you'll need this though)
  • a few stalks of spring onion, washed and cut into small pieces
  • fried shallots
  • shallot oil (optional)
  • white pepper to taste (optional)
Seasoning for chicken breast
  • 4 tablespoons sesame oil
  • 2-3 tablespoons soy sauce
  • a couple dashes of white pepper
  • generous dashes of garlic powder (to taste)
  1. Cook rice grains in rice cooker on porridge/ congee function with the water.
  2. When it's done, add the chicken stock to the porridge and cook one more cycle on the porridge/ congee function.
  3. While congee is cooking, you can prepare the chicken meat by either steaming it for about 10min or till it's fully cooked through (see note 1)
  4. Season the cooked chicken breast with the condiments.
  5. Ten minutes before the congee is done, add in most of the shredded chicken breast, leaving some as garnish for each bowl.
1. I cooked the chicken breast when I made easy chicken stock for cooking one-dish meals. (Click the link to get to the easy chicken stock recipe for 1-dish meals). The leftover chicken breast meat (approximately 250g) which wasn't used in the 1-dish meal was used to cook this chicken congee.
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