Chicken congee
By OcadoLife
Published on 06 October 2023
This Chicken Congee from Tamar Adler, author of leftovers bible An Everlasting Meal, is both delicious and great-value. Congee is typically eaten plain for breakfast, but a few flavour additions turn this Chinese rice porridge into a winning brunch or weeknight supper. For more chicken recipes, check out her Poached Chicken and Veg with Salsa Verde and Creamy Chicken Ragu. Looking for more chicken recipes? Look no further.Time and servings
1 hrTotal time
4Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 2.3L chicken stock
- 300g short-grain Japanese rice, rinsed
- 1 bunch salad onions, roughly chopped, 1 reserved to garnish
- 3 cm piece of ginger, cut into matchsticks
- ½ tsp sea salt, plus extra to taste
- 100ml vegetable oil
- 3 pak choi, halved lengthways
- 220g cooked roast chicken fillets, shredded, at room temperature (not fridge cold) or leftover roast chicken
- 2 tbsp roasted peanuts, roughly chopped (optional)
- 2 tsp soy sauce, to taste (optional)
- 2 tsp chilli oil, to taste (optional)
- 4 soft-boiled egg, halved (optional)
Method
Step 1
Put the stock and rice in a large pan over a high heat. Bring to the boil; reduce to low and simmer for 45 mins-1 hr, stirring occasionally until the grains burst and it’s the consistency of porridge; season.Step 2
Meanwhile, for the aromatic oil, combine the salad onions, ginger and salt in a heatproof bowl. Heat the oil in a small pan; pour it over the salad onions and leave to cool.Step 3
Blanch the pak choi in a pan of boiling salted water for 2 mins or until tender. Drain, cool slightly, then cut into bite-sized pieces.Step 4
Ladle the congee into bowls and stir through the chicken. Top with the pak choi and reserved salad onion. If you like, add your choice of toppings – peanuts, soy, chilli oil and boiled eggs work well – and spoon over the aromatic oil to serve.