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Chicken Congee

Warm, comforting congee with shredded chicken, cilantro, fried scallions, and chili garlic oil. This chicken congee is perfect for a cold day.

Chicken Congee

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.

Chicken Congee

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.

Chicken Congee

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!

Chicken Congee

Andrea

Cooking with a Wallflower

Chicken Congee
 
Print
Warm and comforting congee filled with shredded chicken then topped with cilantro, fried scallions, and chili garlic oil. This chicken congee is delish and perfect for a cold day.
Author: Andrea Giang
Serves: 3-4 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. At the end when ready to serve, stir in the shredded chicejn. Taste the congee and adjust the taste with salt and pepper.
  4. Serve this leftover chicken congee warm with your favorite toppings.
3.5.3251

Here are more delicious, cold morning, breakfast recipes to try!

Eggs in Purgatory

Spicy tomato based sauce, topped with eggs and basil. Eggs in Purgatory is easy to make, packed full of flavor, and perfect for a quick, and easy meal. | Ask Anna

Garlic and Egg Toast with Herbs

Toast with a garlic za’atar spread, topped with an egg and fresh herbs, this garlic egg toast is delicious, easy to make, and perfect for summer breakfast. | Ask Anna

Breakfast// Contributors// Gluten Free// Recipes

About Andrea Giang

Andrea is a registered dental hygienist and a food blogger at Cooking with a Wallflower. To relieve her stress, she likes to focus on cooking, writing, and crafting. See more of her recipes and DIY projects on her blog.

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