How To: Classic Chicken Congee At Home ❤️ | #CookWithMe | Marion's Kitchen

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a vegetarian option, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less costly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers health benefits, while vegetable oil is budget-friendly.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Turmeric adds health benefits, and ground ginger is often cheaper.

Place the whole chicken into a big stock pot.

Add store-bought chicken stock to the pot.

Slice ginger and add it to the pot.

Slice spring onions and add them to the pot.

Bring the pot to a gentle simmer for about 40 minutes or until the chicken is cooked.

Turn the chicken halfway through cooking to ensure even cooking.

Check if the chicken is cooked by poking a knife into the leg joint; juices should run clear.

Remove the chicken from the pot and skim off any gunky stuff from the broth.

Strain the broth into another pot.

Add sushi rice to the strained broth.

Turn the heat up and simmer for about 90 minutes, stirring occasionally, until the rice is thick and plump.

Slice the cooked chicken and serve it over the congee with finely sliced ginger and spring onions, and drizzle with soy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens