Warm, comforting congee with shredded chicken, cilantro, fried scallions, and chili garlic oil. This chicken congee is perfect for a cold day.
Hi! This is Andrea from Cooking with a Wallflower, and this month I’m back on Ask Anna to share with you a dish perfect for cold winter days and also for days when you’re not feeling well. It’s a classic dish that doesn’t take long to make.
This chicken congee is a childhood favorite for me. Sometimes we would eat it for breakfast. Most times though, it’s the perfect dish for when you’re feeling a little sick. It’s warm, it’s comforting, and it’s something that’s easy to make. It doesn’t take much effort at all.
You can shredded chicken, sliced pork, ground pork, seafood. The options are endless. And then if you like, you can add some garnishes to make the congee more flavorful. Some things you can add are cilantro, fried scallions, chopped green onions, sambal, chili garlic oil.
Definitely give this dish a try and let me know what you think.
In a small or medium sized skillet or pot, add a little bit of olive oil over low to medium heat. Once the oil is heated, add the short grain rice and minced garlic. Cook for several minutes until the garlic is aromatic and the rice has started to brown.
Pour the chicken broth into the pot, add slices of ginger, and let the rice cook for at least 40 minutes. The longer you cook the congee, the more flavorful it will be. The grains will have softened after absorbing all the broth. It will have thickened to the consistency of oatmeal. Remember to stir the pot every few minutes to make sure that the rice doesn’t stick and clump up together at the bottom.
At the end when ready to serve, stir in the shredded chicken. Taste the congee and adjust the taste with salt and pepper.
Serve this leftover chicken congee warm with your favorite toppings.
Some of my favorites are chopped cilantro, fried scallions or onions, green onions, or chili garlic oil.
Enjoy!
Andrea
- 1 tablespoon olive oil
- ⅔ cups uncooked short grain rice, rinsed
- 1 teaspoon minced garlic
- 7 cups chicken broth
- ½ cup shredded chicken
- Salt and pepper, to taste
- Toppings
- Shredded chicken
- Cilantro
- Chili Pepper
- Sambal
- Chili garlic oil
- Scallions
- Fried Onions
- In a small or medium sized skillet or pot, add a little bit of olive oil over low to medium heat. Once the oil is heated, add the short grain rice and minced garlic. Cook for several minutes until the garlic is aromatic and the rice has started to brown.
- Pour the chicken broth into the pot, add slices of ginger, and let the rice cook for at least 40 minutes. The longer you cook the congee, the more flavorful it will be. The grains will have softened after absorbing all the broth. It will have thickened to the consistency of oatmeal. Remember to stir the pot every few minutes to make sure that the rice doesn’t stick and clump up together at the bottom.
- At the end when ready to serve, stir in the shredded chicejn. Taste the congee and adjust the taste with salt and pepper.
- Serve this leftover chicken congee warm with your favorite toppings.
Here are more delicious, cold morning, breakfast recipes to try!
Garlic and Egg Toast with Herbs
