Congee (Asian chicken rice soup)

Prep time

15min

Cook time

60min

Congee is a classic Chinese breakfast dish but is popular throughout the Asian diaspora. It can also be eaten for lunch or dinner.

Ingredients:

  • 1 cup Sunwhite Calrose Medium Grain Rice (soaked and strained)

  • 2 tbsp Vegetable Oil

  • 500 g Chicken Thighs (skin removed)

  • 4 cup Chicken Stock

  • 6 cup Water

  • 1 Ginger (chopped)

  • ½ cup Cilantro (finely chopped)

  • ¼ cup Spring Onions (finely chopped)

  • 1 tbsp White Pepper

  • 2 tbsp Salt

Calrose

Calrose rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Congee (Asian chicken rice soup)

Method

  • In a big pot, heat the oil over medium heat then add the rice and cook it, stirring continuously for 4-5 minutes.

  • Add the water, chicken thighs, chicken stock, ginger, cilantro, salt and pepper. Keep stirring the mix until it starts boiling.

  • Lower the heat, cover the pot and cook for about 1 hour stirring occasionally until the mixture gains a creamy consistency.

  • Discard the ginger pieces.

  • Take out the chicken thighs and remove the bones from them. Chop the thighs into small chunks and return them to the pot stirring the mix well and seasoning with more salt and pepper if needed.

  • Pour the congee into single-serving bowls. Garnish with cilantro and spring onions. Serve hot.

More recipes like this one