Simple Roasted Chicken Congee
Roasted (leftover) Chicken Congee
Traditional Chinese Name:
烤雞粥 (kǎo jī zhōu)
What’s the Best Chinese Comfort Food? Hot Homemade Congee!
When it comes to leftovers, congee with meats is the ultimate! The best are with left over roasted chicken (even Costco bought ones are great!), left over turkey (from Christmas or Thanksgiving), left over roasted pork (from Chinese banquets), left over roasted duck or goose (which you can get from Chinese stores) are a few to name.
The amazing thing about these meats is that they store really nicely in the freezer for a few months, so when you feel like congee, you can even use them frozen dropped into boiling rice water.
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 6 bowls
Your leftover roasted meats (I will portion about one quarter of chicken for 2 cups of rice as not to overwhelm the dish with too much meat, this is completely up to you!)
- 2 cups of rice (your choice, for this one I used Japanese rice)
- 3 L of water
- 1 handful of dried scallops
- 5 fresh garlic
- chopped raw carrots (for crunch)
- preserved olives
- chopped fresh green onions
- Prepare your meats by either cutting up or peeling off the bones. I will remove the meat from the bones to make it easier to remove the bones from the congee later.
- OPTIONAL: If you want, you can blanch some meats in a pot of boiling water first to render some of the fat off, such as duck and goose
- Add the meats to a pot
- Add in 2 cups of rice (your choice)
- Add in your herbs
- Add in 3L of water
- Cover your pot, boil on medium high heat until it boils (at this point, I will take an oil strainer and remove any debris, foam from the top of the congee before it cooks (while the water is still separate from the rice)
- Reduce to a medium boil (still covered) for 30 minutes
- At this point, I will use chopsticks and physically remove all the chicken bones fro the congee
- Serve and top with your favourite congee toppings!