Speedy Chicken Congee – Save Time With My Lifehack!
Today we will be making my SPEEDY Chicken Congee that takes only 15 Minutes! My Easy Chicken Congee recipe is one of the best ways to start your day. We all know congee takes a while, but I’ve got a SECRET CONGEE TIP that will save you so much time! This congee recipe will bring you right back to the flavors of Asia!
Speedy Authentic Chicken Congee
Authentic But Shortcut Hong Kong Style Chicken Congee
Welcome to Day 3 of me cooking my favorite Breakfast Dishes for FIVE Days! If you never tried congee, or rice porridge, today is the day! Authentic savory Hong Kong Style chicken congee dipped with extra crispy Chinese doughnut, it’s a recipe you’re going to make again and again. Plus, you’ll be able to eat in 15 minutes!
Congee is perfect to have any time of the week, but my favorite is to have it for brunch on the weekend. My Chicken Congee meal preps well, so you can also make it the night before. It lasts in the fridge for 3 days. For those who are vegetarian, you can use shiitake mushroom and vegetable stock instead.
Speedy Chicken Congee Ingredients
- 4 piece Chicken Thigh cut into bite-sized pieces
- 2 tbsp Soy Sauce
- 1 tsp White Pepper
- 5 cups Chicken Stock
- 2 slices Ginger
- 2 cups Cooked Rice
- 2 – inch Ginger sliced into thin pieces
- 2 stalks Green Onion chopped
- 2 Chinese Doughnut optional
Congee Rice to Water Ratio
The ratio for congee to water is 2 cups of cooked rice to 5 cups of broth. The already cooked rice breaks down a little faster during cooking so you can get that smoothed texture a little easier. This ratio will result in a thick, not-so-soupy texture that’s iconic with the Cantonese congee. Whenever I have some in the freezer, I will use Golden Chicken Broth to make this congee to save even more time and add flavor.
Save Time with this Congee Life Hack
I love congee, but the only thing preventing me from making it all the time is how long it takes. GOOD NEWS! Here’s a SECRET TIP that will save you tons of time but still keeping that authentic taste: blend half of the rice in a blender. Yes, you heard me correct, we are going to be blending the rice to make the perfect Easy Chicken Congee.
Combining the rice instantly gives the congee that smooth consistency that you find at restaurants; it also helps infuse the chicken stock into the rice, making the dish ten times more flavourful. I only blend half as I still like to see some grain in the congee and provide extra texture. Give this secret hack a try, and let me know how you like it!
Faster Way of Making Chicken Congee
- Marinate Chicken, Soy Sauce, and White Pepper together and set it aside when you prepare the rest of the ingredients.
- In a pot, add in 5 cups of Chicken Stock, 2 cups of cooked rice, and 2 thin slices of ginger. Let it simmer for 2-3 minutes.
- Add half of the rice and chicken stock mixture into a blender and blend until smooth.
- Remove the 2 thin slices of ginger from the stock and pour the congee back into the pot.
- Turn the heat up to medium-high and add in sliced ginger and marinated chicken and let it cook for 5-7 minutes or until chicken is fully cooked.
- Garnish with green onion and serve with a side of crispy Chinese donuts.
Add a little acid into your Chicken Congee meal with these deliciously sour side dishes!
Super Speedy Chicken Congee
By Tiffy Cooks
Equipment
Ingredients
- 4 piece Chicken Thigh cut into bite-sized pieces
- 2 tbsp Soy Sauce
- 1 tsp White Pepper
- 5 cups Chicken Stock
- 2 slices Ginger
- 2 cups Cooked Rice
- 2 – inch Ginger sliced into thin pieces
- 2 stalks Green Onion chopped
- 2 Chinese Doughnut optional
Instructions
- Marinate Chicken, Soy Sauce, and White Pepper together and set it aside when you prepare the rest of the ingredients.
- In a pot, add in 5 cups of Chicken Stock, 2 cups of cooked rice, and 2 thin slices of ginger. Let it simmer for 2-3 minutes.
- Add half of the rice and chicken stock mixture into a blender and blend until smooth.
- Remove the 2 thin slices of ginger from the stock and pour the congee back into the pot.
- Turn the heat up to medium-high and add in sliced ginger and marinated chicken and let it cook for 5-7 minutes or until chicken is fully cooked.
- Garnish with green onion and serve with a side of crispy Chinese donuts.
I love your content!! Thank you 😊
This is the best. I grew up on congee, my grandma is from Hong Kong and would make it every weekend. My mom also makes congee, and my husband’s family as well. I made this, and it was a hit for husband and I. For chicken broth, I used better than bouillon chicken broth. I did not add additional ginger, but I did simmer with the thin sliced ginger and removed afterward. I originally substituted black pepper because I did not have any white pepper on hand. Wondering though, do you use “fresh cooked” white rice, or day old refrigerated white rice? Is one more superior to the other? I happened to use fresh cooked rice as I had just made some fresh white rice. Also, my chicken thighs were particularly big and I think 4 was a bit much in our case. I buy costco chicken thighs and would have been okay with 2-3 thighs, coming from my husband who is a meat lover.