Chicken congee recipe

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Learn how to make the ultimate Chinese comfort with Daddy Lau's soft & silky rice porridge recipe


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A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, & as a loving father in our home.

Bạn đang xem: Chicken congee recipe

Hopefully, by learning this recipe, you'll get lớn experience some of the delicious joy we felt growing up eating his food!

- Randy


Congee / jook was one of my favorite things to eat growing up.

My parents used khổng lồ make this for breakfast for me and my sister as we got ready for school, & they'd always have a week's worth of congee for us when we got sick.

The porridge with a thousand names


The word "congee" was derived from from the Tamil language of Ancient India, "kanji". In Cantonese, we điện thoại tư vấn it "jūk" (which kinda sounds like "jook"), but there are many, many different variations và names for it across Asia.

Even though congee is commonly known as a rice porridge, it wasn't always the case. With thousands of years of history in China, congee was made with whatever grains were available locally: millet, cornmeal, barley, & etc.

Why we don't eat jook on Chinese New Year


Interestingly, in Chinese tradition, it’s considered a bad omen lớn eat jook on Chinese New Year. 

When I asked my parents about it, my mom explained that in the “old old days, many people didn't enough rice khổng lồ eat. Using relatively small amounts of rice, they made big pots of congee to make their rice last longer.”

She said that, “the rich ate cooked rice, the poor ate jook.” & that congee is not a high class food.

But, my dad quickly chimed in: “This is not true - if cooked with high-class ingredients, porridge is a high-class meal.”

Congee for all


Historical accounts show that congee was enjoyed across all walks of life, from emperors to everyday people.

It's also an ideal food for babies - my mom started feeding us congee when we turned 1, & it's certainly something that we'll enjoy feeding our newborn son very soon!


Check out a quick story summary of our recipe!


Ingredients


Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

1 rice cup white rice (

a "rice cup" is about 3 phần tư of a standard US cup. Jasmine rice is preferred but any trắng rice will work!

)12 oz chicken (

use any amount you want

)8 cup water0.50 oz ginger2 pieces green onion cilantro (

to taste

)

Chicken Marinade

2 tsp cornstarch2 tbsp water0.50 tsp chicken bouillon2 tbsp vegetable oil

Additional Flavor

1 tsp salt1 tsp chicken bouillon

Finding Asian Ingredients

Some of these ingredients are hard to find in a typical grocery store.

If you don't live near an Asian market, most or all of what my dad uses in this recipe can be found on Amazon:

I've also included some other Chinese kitchen essentials, used in many of my dad's other recipes.

Dried Wood Ear Fungus (a few options, depending on what's in stock):

These link are tiếp thị liên kết links, which means that if you use our liên kết to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!

Other Supplies + Tools

You'll need a whisk, which helps to lớn break apart the rice, as you'll see later.


Step 1: Wash rice


We'll start by washing our rice (1 rice cup) in a bowl:

Fill the bowl with some waterMassage và mix the rice around with your handsDrain the waterMy dad prefers to lớn repeat this 3 times, for good measure

Step 2: Boil water, chop veggies


To save some time, we'll start boiling some water (8 cup) for later. For jook / congee recipes, the water-to-rice ratio is usually very high. In my dad's recipe, it's 8-to-1.

Then, we'll chop our ginger (0.50 oz) into thin slices, and then into thin strips. Chop a few strands of cilantro ( ) and green onion (2 pieces) into small pieces.


Step 3: Prepare chicken


Cut the chicken (12 oz) into thin slices and place it in a bowl khổng lồ marinate.

Add oyster sauce (1 tbsp), cornstarch (2 tsp), chicken bouillon (0.50 tsp), and water (2 tbsp). Mix & massage the chicken & the marinade together for 30 seconds until there's no liquid left. Then, showroom vegetable oil (2 tbsp) lớn the bowl và mix it around with chopsticks for another 20-30 seconds.

The cornstarch helps glue the flavors lớn the chicken, & helps lock the juices inside the chicken. The oil helps prevent the chicken from clumping together, & also helps seal the juices inside the chicken as well.

Pro-tip: Before cutting, place a towel underneath your board lớn increase its stability, and decrease the chances that you'll accidentally cut yourself.


Step 4: Start boiling rice


Pour the boiled water (8 cup) from earlier into a pot, mix on high heat, & wait for the pot khổng lồ boil before adding our rice. It's important not to địa chỉ the rice before the pot starts boiling.

Once the pot (water only) is boiling, địa chỉ cửa hàng the rice & stir it around a bit. Another important tip - don't stir the rice once the pot is boiling yet again, otherwise it will be more likely khổng lồ stick khổng lồ the bottom of the pot.

We'll cover the pot (water & rice) & wait until it's boiling again.


Step 5: Cover pot và wait


Once the pot is boiling again, we'll partially cover the pot và let it cook at medium heat for 25 minutes.

Depending on what "medium heat" is for your stove, you might need lớn cook it at medium heat for longer.

Even though this step is fairly passive, it's an important one. My dad explains that Cantonese people are very proud và particular about the unique of their "jūk dái", or the soup base.


Step 6: Whisk rice


Once we've hit 25 minutes, we can either proceed with this step or cook it for longer.

When my wife và I recreated this recipe using my dad's instructions, I had to cook it for another 10 minutes longer because my "medium heat" wasn't hot enough. Our grains of rice were still fairly solid. It really depends on your stove, and a bit of trial and error.

Anyway, if you're happy with where your rice is at, start whisking the pot rapidly và constantly for 2-3 minutes. This helps tốc độ up our cooking time, & helps break down the rice into smaller, fluffier pieces.

If you don't have a whisk, you'll need to lớn cook for another 10-20 minutes.


Step 7: Cook chicken


Set the stove lớn high heat, & slowly showroom the chicken over the course of 30 lớn 60 seconds, stirring constantly as you go. If you showroom it all at once, it will clump up.

Stir the chicken around for another 1-2 minutes. Once the pot is boiling again, it should be ready. We can also judge by looking at the chicken khổng lồ make sure there are no raw spots left.


Step 8: showroom flavors, ginger


Almost there! địa chỉ cửa hàng the strips of ginger, as well as salt (1 tsp) and chicken bouillon (1 tsp). Stir everything around for 20-30 seconds.

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Step 9: Plate, garnish, enjoy!


Turn off the heat, và pour the jook into your favorite bowl. Garnish with the green onions and cilantro.

Call your loved ones over - it's time khổng lồ eat!


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Summary


Print Recipe
Made With Lau
dienmayducminh.com.vn/recipes/chicken-congee
Chicken Congee (鸡粥)
Learn how to lớn make the ultimate Chinese comfort with Daddy Lau's soft & silky rice porridge recipe
Prep Time: trăng tròn minTotal Time: 60 minYield: 4 servings
Ingredients

Main Ingredients

1 rice cup trắng rice
 (

a "rice cup" is about ba phần tư of a standard US cup. Jasmine rice is preferred but any trắng rice will work!

)12 oz chicken (

use any amount you want

)8 cup water0.50 oz ginger2 pieces green onion cilantro (

to taste

)

Chicken Marinade

2 tsp cornstarch2 tbsp water0.50 tsp chicken bouillon2 tbsp vegetable oil

Additional Flavor

1 tsp salt1 tsp chicken bouillon
Step 1 - Wash rice↑ Jump lớn details

Wash rice (1 rice cup) in a bowl:

Fill the bowl with some waterMassage and mix the rice around with your handsDrain the waterRepeat this 3 times, for good measure
Step 2 - Boil water, chop veggies↑ Jump lớn details

Start boiling water (8 cup). Chop ginger (0.50 oz) into thin slices, and then into thin strips. Chop a few strands of cilantro ( ) và green onion (2 pieces) into small pieces.


Step 3 - Prepare chicken↑ Jump to lớn details

Cut the chicken (12 oz) into thin slices & place it in a bowl to marinate.

Add oyster sauce (1 tbsp), cornstarch (2 tsp), chicken bouillon (0.50 tsp), và water (2 tbsp). Mix and massage the chicken and the marinade together for 30 seconds until there's no liquid left. Then, showroom vegetable oil (2 tbsp) lớn the bowl và mix it around with chopsticks for another 20-30 seconds.

The cornstarch helps glue the flavors lớn the chicken, and helps lock the juices inside the chicken. The oil helps prevent the chicken from clumping together, & also helps seal the juices inside the chicken as well.

Pro-tip: Before cutting, place a towel underneath your board to increase its stability, & decrease the chances that you'll accidentally cut yourself.


Step 4 - Start boiling rice↑ Jump khổng lồ details

Pour the boiled water (8 cup) from earlier into a pot, set on high heat, & wait for the pot lớn boil before adding our rice. It's important not to địa chỉ cửa hàng the rice before the pot starts boiling.

Once the pot (water only) is boiling, add the rice và stir it around a bit. Another important tip - don't stir the rice once the pot is boiling yet again, otherwise it will be more likely lớn stick to the bottom of the pot.

We'll cover the pot (water và rice) và wait until it's boiling again.


Step 5 - Cover pot and wait↑ Jump to details

Once the pot is boiling again, we'll partially cover the pot và let it cook at medium heat for 25 minutes.

Depending on what "medium heat" is for your stove, you might need to lớn cook it at medium heat for longer.

Even though this step is fairly passive, it's an important one. My dad explains that Cantonese people are very proud and particular about the quality of their "jūk dái", or the soup base.


Step 6 - Whisk rice↑ Jump to details

Once we've hit 25 minutes, we can either proceed with this step or cook it for longer.

When my wife and I recreated this recipe using my dad's instructions, I had to cook it for another 10 minutes longer because my "medium heat" wasn't hot enough. Our grains of rice were still fairly solid. It really depends on your stove, và a bit of trial và error.

Anyway, if you're happy with where your rice is at, start whisking the pot rapidly và constantly for 2-3 minutes. This helps tốc độ up our cooking time, & helps break down the rice into smaller, fluffier pieces.

If you don't have a whisk, you'll need to cook for another 10-20 minutes.


Step 7 - Cook chicken↑ Jump to details

Set the stove to lớn high heat, và slowly địa chỉ cửa hàng the chicken over the course of 30 to lớn 60 seconds, stirring constantly as you go. If you showroom it all at once, it will clump up.

Stir the chicken around for another 1-2 minutes. Once the pot is boiling again, it should be ready. We can also judge by looking at the chicken khổng lồ make sure there are no raw spots left.


Step 8 - địa chỉ flavors, ginger↑ Jump to lớn details

Almost there! địa chỉ the strips of ginger, as well as salt (1 tsp) và chicken bouillon (1 tsp). Stir everything around for 20-30 seconds.


Step 9 - Plate, garnish, enjoy!↑ Jump to details

Turn off the heat, và pour the jook into your favorite bowl. Garnish with the green onions và cilantro.

Call your loved ones over - it's time to eat!


Step 10 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 11 - Share & tag us on Instagram
dienmayducminh.com.vn #dienmayducminh.com.vn!
Did you have fun making this recipe? We'd love khổng lồ see và hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

I have so many memories eating this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to lớn eat with us và learn more about the dish, Chinese culture, & hang out with our adorable son. We get into a lot of detail about how jook differs at restaurants and across China, and what life was lượt thích for my parents growing up in China.


Cheers, và thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.


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