Congee is a signature Cantonese dish that can be served for breakfast, lunch, or dinner. It is made from rice that is cooked into a watery texture and usually served with a variety of toppings such as meat, seafood, or vegetables. Chicken is used in this recipe as the protein topping. Congee is soft, comforting and easy to swallow. The overcooked rice makes this a great dish for anyone who is suffering from diarrhea and looking for binding foods [i]. The ginger may be helpful for reducing symptoms such as nausea and vomiting [ii].
The below recipe is adapted from Made With Lau from madewithlau.com [iii].
- ½ cup white rice
- 4 cups water
- 1-2 green onions, finely chopped (add more if you prefer it more flavorful)
- ¼ oz fresh ginger, finely chopped
- Salt to taste
For the topping:
- 4 oz boneless and skinless chicken breast (or chicken thighs)
- ½ Tbsp oyster sauce
- 1 tsp cornstarch
- ½ Tbsp vegetable oil
- Cut the chicken into very thin slices.
- Place the pieces of chicken in a large zip lock bag with the oyster sauce, cornstarch, and vegetable oil.
- Mix well and place in refrigerator so it marinates while the rice cooks.
- In a large pot, bring 4 cups of water to boil on high heat.
- Once the water starts boiling, add in rice and stir.
- Cover the pot until the mixture begins to boil.
- Once the pot is boiling, set to medium heat. Move lid so that it is only partially covering the pot to avoid losing all the water. Let cook for 25 minutes.
- When the time is up, check the texture of the rice. If the rice is still too firm, let it cook for an additional 10 minutes. Otherwise, whisk the pot rapidly for 2-3 minutes. This helps break down the rice for a fluffier congee base.
- Add in the chicken and set to high heat, continuously mixing. Cook for ~5 minutes or until the chicken is fully cooked through.
- Stir in green onion and ginger; add salt to taste.
- Serve in a bowl and enjoy!
Note: You can replace chicken with other protein sources such as fish or pork, just make sure it is cut into small pieces before adding to the pot and cooked thoroughly before removing from heat. If you are vegetarian, you may add beans, corn, mushrooms, or other vegetables.
[i] The American Cancer Society medical and editorial content team. (2020, May 5). Low-Fiber Foods. Www.cancer.org. https://www.cancer.org/treatment/survivorship-during-and-after-treatment/coping/nutrition/low-fiber-foods.html
[ii] Lete, I., & Alluέ, J. (2016). The Effectiveness of Ginger in the Prevention of Nausea and Vomiting during Pregnancy and Chemotherapy. Integrative Medicine Insights, 11, IMI.S36273. https://doi.org/10.4137/imi.s36273
[iii] Lau, R. (n.d.). Chicken Congee (鸡粥). Madewithlau.com. Retrieved December 9, 2021, from https://madewithlau.com/recipes/chicken-congee