🍲 The Perfect Congee (鷄粥) | Preserving my dad's recipe!

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cube

Vegetable broth is lighter and suitable for vegetarians.

fried shallots

🥗Healthier: baked shallots

💰Cheaper: onions

Baked shallots reduce fat while maintaining flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and similar in taste.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats.

Wash the rice twice until the water runs clear.

Boil 8 cups of water in a large pot.

Peel and slice 1/2 ounce of ginger into thin strips.

Chop a few pieces of cilantro and scallions.

Cut 12 ounces of chicken into thin slices.

Marinate the chicken with 1 tablespoon oyster sauce.

Push the chicken to one side of the bowl and add 2 tablespoons cornstarch, 1 tablespoon chicken broth, and 2 tablespoons water.

Mix the marinade for about 30 seconds until no liquid remains.

Add 2 tablespoons vegetable oil to the bowl and stir for another 20-30 seconds.

Once the water is boiling, add the washed rice to the pot.

After the water boils again, do not stir the rice; cover the pot.

Cook on medium heat for about 25 minutes without stirring too much.

After 25 minutes, use a whisk to break down the rice for 2-3 minutes until it is soft.

If you don't have a whisk, you can cook it longer to achieve the same softness.

Once the rice is soft, add the marinated chicken gradually, mixing it in gently.

Add 1 teaspoon salt, the chopped ginger, and 1 tablespoon chicken broth.

Stir everything for 20-30 seconds and then turn off the heat.

If the congee is too thick, add some boiling water to adjust the consistency.

Garnish with chopped scallions and cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens