Chicken Congee Recipe


  • 2 cup rice
  • water for cooking congee 3 liter (more or less)
  • 1 piece chicken breast
  • Average amount of chicken bones - for stock
  • 5 - 6 dried scallops
  • 1 carrot - sliced into smaller piece
  • 1 tbsp "dong cai" - 东菜
  • small piece of ginger - smashed
Seasoning :
  • sesame oil
  • light soy sauce
  • some dark soy sauce - for color
  • pepper
  • ***(adjust the seasoning to taste)
  • some green onion for garnishing
Chicken Congee Recipe

  1. Wash & clean the chicken bones from fat & chicken blood.
  2. When the water boiling add in the chicken breast & chicken bones for chicken stock (approx: 15-20mins)
  3. Remove the cooked chicken breast & chicken bones from the stock.
  4. Wash the rice & add into the chicken stock. Add in sliced carrots, scallops, "dong cai" & smashed ginger.
  5. Increased the heat & bring the congee to boil (approx: 30mins)
  6. When the congee starts to thicken. Lower the heat & continue cook till all the rice breaks & turn soft (*time depend on the congee texture preferred)
  7. Season the congee to taste.
  8. Serve warm with shredded chicken meat floss (*from the cooked chicken breast) & some green onions.

Source: Cooking Crave

Share It To Your Friends!

Share to Facebook