Rating: 4.5 stars 4.4
24 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.

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  • Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.

  • Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.

  • Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

Cook's Note:

The best cooking method for the broth is to have enough heat to cook the chicken, without having any sort of bubbling whatsoever. This takes about 1 hour to 1 1/2 hours for a small stewing chicken but it produces a clear broth with a much better flavor, without having lots of chicken bits and foam. If you are in somewhat of a hurry, just boil the chicken, reduce to medium heat and cover the pot.

Nutrition Facts

643 calories; protein 53g; carbohydrates 9.8g; fat 42.3g; cholesterol 210mg; sodium 1943.4mg. Full Nutrition
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