CHINESE CHICKEN AND RICE PORRIDGE (CONGEE)
Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.
Categories Chicken Poultry Rice Breakfast Dinner Lunch Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
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.
SLOW-COOKER CHICKEN CONGEE
Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget it dinner. Pick and choose from as many toppings as you like to dress up each serving.
Provided by Anna Stockwell
Categories Dinner Rice Chicken Ginger Garlic Wheat/Gluten-Free
Yield Serves 8
Number Of Ingredients 8
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.
- Do Ahead
- 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.
INSTANT POT® CHICKEN CONGEE (CHINESE RICE PORRIDGE)
Chicken congee can also be made on the stovetop, but this version cooks in an Instant Pot® for extra ease.
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Chicken
Time 1h20m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 27.5 g, Cholesterol 37.5 mg, Fat 7.4 g, Fiber 0.6 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 789 mg, Sugar 1 g
RICE PORRIDGE (CONGEE) WITH CENTURY EGG AND PORK (OR CHICKEN)
I grew up eating a Filipino version of Congee called "Arroz Caldo". My grandmother would have lots of dark chicken meat in it and huge chunks of ginger that I would end up biting into (not fun when you're 7 years old). Since then my own kids have developed a love for the traditional Chinese-style congee (also called rice soup) they serve in restaurants, especially during cold Autumn and Winter days. Some people may be uneasy about using the 'century duck egg' (or 'thousand year old egg' is really just as egg that is preserved in salt, ash and lime) but don't judge it in it's unpeeled, chopped up state - added to the congee, it really adds a yummy complexity to this dish, even my 2yo daughter loves it. This recipe is for you if you want a warm, hearty, simple and economical meal. Enjoy! (note: I use leftover shredded chicken or pork but you can poach your own prior to making recipe, and use the ground white pepper - it really makes a difference!)
Provided by mlao77
Categories One Dish Meal
Time 1h5m
Yield 6 1 cup, 4-6 serving(s)
Number Of Ingredients 12
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
Sometime ago I saw a program on television where they made this with pork. The dish looked very interesting to me and healthy. I have made it now several times as a soup and added my own ingredients. This is what I found out about congee. It's a boiled rice porridge eaten by the Chinese for breakfast. In various areas they will add fermented bean curd, pickles or greens. In the South, meat, chicken, roast duck or fermented eggs are added. The rice will thicken the soup. I went for chicken and mushrooms plus some vegetables, I like to serve this soup/porridge with tea-marbled eggs(recipe #111738) Depending on availabilty and price I do sometimes substitute mushrooms for the shiitake My husband likes the congee sprinkled with chilies for an extra kick. If you make this in advance it will probably be thickened when you reheat it, just add some water or chicken stock.
Provided by PetsRus
Categories One Dish Meal
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 386.3, Fat 6.2, SaturatedFat 1.7, Cholesterol 14.4, Sodium 1063.9, Carbohydrate 64.4, Fiber 1.9, Sugar 9.5, Protein 16.8
VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE
Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done.
Provided by DawnH
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h10m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 9.8 g, Cholesterol 210 mg, Fat 42.3 g, Fiber 1 g, Protein 53 g, SaturatedFat 12.1 g, Sodium 1943.4 mg, Sugar 0.5 g
More about "chinese chicken and rice porridge congee recipes"
CHICKEN CONGEE (RICE PORRIDGE) - COUPLE EATS FOOD
From coupleeatsfood.com
5/5 (2)Category Breakfast, Lunch, SupperCuisine Asian, ChineseTotal Time 40 mins
- To make the chicken, season the chicken thighs with some salt. In a pot, bring water to a boil and season it with salt. Add the chicken thighs into the boiling water and let boil for about 7-8 minutes, or until cooked thoroughly. Remove from heat and let chill. Shred the chicken by hand into fine, long strips.
- In a pot, bring 4 cups of chicken broth to a boil at high heat. When the broth is boiling, add the uncooked rice into the pot and stir constantly to prevent the rice from sticking to the bottom. Let the rice cook for 15 minutes while stirring occasionally. After 15 minutes, the rice should become fluffy and soft. Continue cooking the rice for another 10 minutes while stirring constantly. After 10 minutes, add another cup of chicken broth, stir, and cook for another 5 minutes. The porridge should have very soft, thick texture. If you want your porridge to more watery, you can add more chicken broth to your taste. Season with salt and pepper to taste.
- To make eggs, place two eggs in a pot and fill up the pot with boiling water slowly until both eggs are fully submerged. Cover with lid and let cook for 15 minutes. Do not turn on the stove, the heat from boiling water itself will cook the eggs to a soft, half-cooked texture. After 15 minutes, transfer eggs into a bowl of cold water to stop it from cooking further.
- Transfer rice porridge into two medium-sized bowls. If porridge becomes too thick, add a little bit of hot water and stir. Crack an egg onto each bowl of porridge and top with the shredded chicken, fried shallots, green onions, soy sauce, and coriander.
CHINESE CHICKEN CONGEE - CHINA SICHUAN FOOD
From chinasichuanfood.com
4.7/5 (3)Calories 449 per servingCategory Staple Food
- Place chicken in a pot with cold water and add 1 green onion and several slices of ginger. Bring to boil.
- Transfer the chicken thighs out when you can easily insert a chopstick. Soak in clean water to cool down and then shred by hand or you can mince them.
12 CONGEE TOPPINGS & ACCOMPANIMENTS THAT WILL …
From unfamiliarchina.com
HOW TO MAKE CONGEE (RICE PORRIDGE) - CHINA SICHUAN …
From chinasichuanfood.com
CHINESE RICE PORRIDGE CONGEE (JOOK) | A DAY IN THE …
From adayinthekitchen.com
CHICKEN CONGEE (RICE PORRIDGE) RECIPE | MYRECIPES
From myrecipes.com
CONGEE (CHINESE RICE PORRIDGE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
PRESSURE COOKER CHICKEN CONGEE (CHINESE RICE PORRIDGE)
From mealthy.com
CHINESE RICE PORRIDGE RECIPE: COMFORTING CHICKEN …
From 12tomatoes.com
CHICKEN AND GINGER CONGEE (RICE PORRIDGE) | THE …
From theworktop.com
CHICKEN CONGEE (CHINESE RICE PORRIDGE) - PIQUANT POST
From piquantpost.com
Cuisine AsiaCategory SavoryServings 4-6
CHICKEN MUSTARD GREEN CONGEE - CHINESE BREAKFAST RICE PORRIDGE
From globalkitchentravels.com
CHICKEN CONGEE | CHINESE PORRIDGE | TRADITIONAL CHINESE …
From youtube.com
BASIC CHINESE CONGEE RECIPE - TODD PORTER AND DIANE CU - FOOD …
From foodandwine.com
MULTI-GRAIN CONGEE (CHINESE RICE PORRIDGE) RECIPE
From seriouseats.com
CHICKEN CONGEE (RICE PORRIDGE) WITH LUNAR NEW YEAR CHICKEN
From justcook.butcherbox.com
CHICKEN CONGEE / CHICKEN RICE PORRIDGE | MAKAN WITH CHERRY
From makan.ch
HOW TO MAKE TRADITIONAL CHINESE CONGEE FROM SCRATCH - FOOD …
From foodnetwork.ca
CHICKEN CONGEE (RICE PORRIDGE) - MOM FOOD BLOG
From momfoodblog.com
CHICKEN CONGEE (RICE PORRIDGE) | THE HUNGRY HUTCH
From thehungryhutch.com
HOMEMADE CONGEE (CHINESE RICE PORRIDGE) - PETITE GOURMETS
From petitegourmets.com
CONGEE RECIPE: BEST CHINESE RICE PORRIDGE RECIPE YOU CAN WHIP!
From getarecipes.com
CHINESE CHICKEN CONGEE RECIPE - à TABLE WITH AULSON
From atablewithaulson.com
10 CONGEE RECIPES (+ RICE PORRIDGE IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
MULAN RICE PORRIDGE RECIPE - THERESCIPES.INFO
From therecipes.info
CHICKEN CONGEE - ASIAN RECIPES & FOOD BLOG
From madewithsabrina.com
15 CHICKEN RICE PORRIDGE RECIPE - SELECTED RECIPES
From selectedrecipe.com
TOP 10 TASTY & TRADITIONAL CHINESE FOOD DISHES
From pinkvilla.com
CONGEE | COOK'S ILLUSTRATED
From cooksillustrated.com
CANTONESE CONGEE WITH PRESERVED EGG AND SHREDDED CHICKEN
From simplechinesefood.com
CHICKEN CONGEE (鸡粥) | MADE WITH LAU
From madewithlau.com
CHICKEN CONGEE - WHISPER OF YUM
From whisperofyum.com
HOMEMADE CHICKEN RICE CONGEE - KAWALING PINOY
From kawalingpinoy.com
RICE PORRIDGE - HOW TO COOK CANTONESE PORRIDGE ... - TASTE OF …
From tasteasianfood.com
GROUND PORK AND CORN CONGEE (CHINESE RICE PORRIDGE) RECIPE
From seriouseats.com
KETO CONGEE RECIPE WITH CAULFLOWER – LOW CARB CHINESE PORRIDGE
From myketokitchen.com
CHINESE CHICKEN AND RICE PORRIDGE CONGEE RECIPE
From friendseat.com
CHáO Gà (VIETNAMESE CHICKEN RICE PORRIDGE / CONGEE)
From hungryhuy.com
CHINESE RICE CONGEE - THERESCIPES.INFO
From therecipes.info
CONGEE | CHINESE RICE PORRIDGE - RECIPES ARE SIMPLE
From recipesaresimple.com
CONGEE, THE POPULAR CHINESE RICE PORRIDGE, A VERSATILE STAPLE FOOD ...
From haricoco.com
CONGEE WITH CHICKEN AND PEANUTS RECIPE - MARCIA KIESEL - FOOD
From foodandwine.com
You'll also love