Want to know how to make congee? This easy chicken congee recipe is the best you'll ever find! It's freezer-friendly, full of nourishing ingredients and you can mix and match what you top it with. The kids will love it too!
Ingredients
- 200g sushi rice
- 3.5 litres reduced-salt chicken stock
- 1 small knob fresh ginger, peeled and grated
- 4 tbs soy sauce
- 2 spring onions, chopped
- 4 eggs
Method
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Step 1Rinse your rice thoroughly in cold water. Drain.
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Step 2Bring the rice, ginger and chicken stock to boil in a large, heavy-based non-stick pan. Stir, cover and simmer for 1-1.5 hours. Stir regularly and scrape off any rice sticking to the bottom of the pan. Add more stock or water if required, but it should end up like a thick yet wet risotto.
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Step 3Spoon the congee into 4 bowls. Top each with 1 tbs soy sauce, chopped spring onion and a fried egg.
Recipe Notes
If you use homemade chicken stock, you may need to season your congee with salt. If you use store-bought, make sure it's the reduced salt variety.
For a vegetarian version, you can use vegetable stock. For vegan, don't include the egg either.
This congee can be frozen, but must be used within 2 months.
Other things you can add to your congee to serve:
- Shredded roast chicken
- Bean sprouts
- Fresh coriander
- Chilli sauce, chilli flakes or chopped fresh chilli
- Fresh spinach leaves
- Sesame oil and sesame seeds
- Pork mince, fried until crispy with Chinese five spice
- Seaweed
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