Focused recipe
Chicken Congee Recipe
A comforting Filipino rice porridge with tender shredded chicken, ginger, and scallions.
Filipino Updated 1/23/2018
Ingredients
Measured from the catalog payload.
- 1 lb skinless chicken thigh
- 1 piece knorr chicken cube
- 1 1/4 cups long grain rice
- 3/4 cups scallion chopped
- 3 pieces ginger sliced into thin strips
- 2 tablespoons garlic toasted
- 2 teaspoons sesame oil
- 7 to 10 cups water
- salt
- black pepper ground
Instructions
8 cooking steps
- Heat water in a cooking pot. Add ginger, half of the chopped scallions, and chicken. Let boil.
- Add Knorr chicken cube. Stir. Cover and continue to cook over medium heat for 15 minutes.
- Remove the chicken from the pot. Let it cool down. Shred the chicken meat. Discard the bones. Note: You can shred the chicken using two forks, or your bare clean hands.
- Add rice into the pot. Cover and cook for 30 minutes.
- Put the shredded chicken in the pot. Continue to cook for 30 minutes more or until the consistency of the porridge gets thick. Note: Add water if needed.
- Add salt, ground black pepper, and sesame oil. Stir.
- Transfer to a bowl. Top with chopped scallions and toasted garlic.
- Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Congee, Chicken No tags Public recipe Revision 1
Recipe notes
- You can substitute chicken breast for chicken thigh if preferred.
- Add more water during cooking if the congee becomes too thick.
Storage notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of water to loosen the porridge.