How to Make Chicken Congee
Soup Name: Cantonese-styled Chicken Congee (雞肉粥 or jīròu zhōu)
Nature: Slightly warming (because of the ginger). The roasted chicken also has warming properties (as chicken is warm, but also the method in which it is cooked).
Taste: Savory
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This is the basic Cantonese-styed chicken congee.
In my opinion, there is no right or wrong way to make chicken congee. Rice first? Water first? Boil water first?
What’s involved?
Prep time: 10 mins
Cook time: 60 mins
Total time: 70 mins
Serves: 6 servings
Ingredients
- 1.5 cubes roasted chicken shreds
- 1 teaspoon sliced ginger
- 2.5 ladles of rice
- 10 cups of water (or 8:1 water:rice ratio)
- your fave garnish toppings (you can see this post here on the different toppings that I use for congee)
Equipment you’ll need
I’m using a stainless steel pot, like this one, which is perfect for a quick congee dish. I’ll also use this for quick boil soups.
My fave silicon heat resistant ladle. It’s got a huge volume, easy to clean, and perfect for stews and soups!
My family also loves this Japanese rice, which I actually use for congee. You can also use the long grained type as well.
Cooking Instructions
- Wash your rice, in your pot. I will wash my rice three times! It releases more starch so it doesn’t stick together as much and you’ll have each rice as delicious separate nibblers. Exactly as rice should be!
- Add in your water and set to boil on medium high heat.
- You can gently stir it around to ensure it doesn’t stick to the bottom.
- Once that boils, add in your shredded roasted chicken and sliced ginger.
- Stir gently ensuring it’s all mixed and then reduce to medium heat, half cover so that steam can still escape and let it gently boil.
- Boil for 45-60 minutes (depending on heat source and thickness of pot)
- Top with your favourite toppings, enjoy!
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