Best Chicken Rice Congee Recipes

CHINESE CHICKEN AND RICE PORRIDGE (CONGEE)

Steps:

• Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
• Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.
• Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.)
• Season congee with salt. Serve topped with chicken and accompaniments.

VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE

Steps:

• Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
• Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
• Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
• Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

INSTANT POT® CHICKEN CONGEE (CHINESE RICE PORRIDGE)

Steps:

• Combine 1 1/2 cups chicken broth and rice in a bowl; set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Spray with cooking spray and add bacon. Saute until bacon is crisp, but not burned, about 5 minutes. Remove bacon to a paper towel-lined baking sheet to drain.
• Add onion, garlic, and ginger to the pot and cook in the bacon grease until onion is soft and translucent, 3 to 4 minutes. Remove 1/2 the onion mixture to a small bowl. Slowly pour in 1 cup chicken broth and scrape off any browned bits with a wooden spoon. Add chicken breasts to the pot and turn off Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Pour in rice and broth mixture. Close and seal the lid. Select the rice setting and cook for 12 minutes (should be preset).
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove chicken breasts and shred with 2 forks. Return chicken to the pot. Add remaining onion mixture, chopped bacon, and sesame oil. Season with salt and pepper. Select the soup setting and add remaining chicken broth, 1/4 cup at a time (up to 1 1/2 cups), if desired. Simmer briefly until desired consistency is reached.

RICE PORRIDGE (CONGEE) WITH CENTURY EGG AND PORK (OR CHICKEN)

Steps:

• Soak the rinsed white rice, salt and vegetable oil in the cold water for 30 minutes.
• Add the ginger and chicken broth and bring to a boil, simmer for 25 minutes, stirring occasionally in the beginning and then more frequently near the last 10 minutes (to prevent sticking).
• Add the green onions, century eggs, and chicken or pork. Simmer for 5 minutes.
• Add the sesame oil and ground white pepper.
• Serve the congee in bowls and garnish with a tiny drizzle of the dark soy sauce (start with a tiny bit at first, add more later if desired) and garnish with some chopped green onions.
• Enjoy!

RICE CONGEE WITH CHICKEN

Steps:

• Bring chicken stock to a boil, add the rice and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally.
• Add the chicken, shiitake and ginger, and cook for 5 minutes.
• Add your chosen vegetables cook for another 3-5 minutes.
• Taste the soup and add soy, oyster sauce, salt and pepper to taste.
• Serve in bowls, drizzled with some sesame oil, and any or all of the above garnishes in separate bowls/dishes for people to help themselves.

SLOW-COOKER CHICKEN CONGEE (CHINESE RICE PORRIDGE)

Steps:

• Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
• Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
• Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.

CHICKEN RICE CONGEE RECIPE

Steps:

• Place all the ingredients in a slow-cooker and cook on low for six hours. Serving suggestion: serve in flat bowls garnished with fresh coriander and chopped scallions. Toasted sesame seeds or sesame oil are also a nice touch.