Homemade Chicken Congee
I don’t know if it is just me … but I always get sick during the holidays, and the only thing that can cure me is my Homemade Chicken Congee.
My homemade chicken congee is packed with SO much vegetables, every bite is not only delicious but also nutritious. This humble bowl of congee is made with leftover rotisserie chicken and rice to save time and prevent any food waste in the kitchen!
If you are vegetarian, I also have an easy 20-minute Mushroom Congee recipe that will warm your soul! So, gather your ingredients, simmer a pot of this aromatic congee, and indulge in a bowlful of homemade comfort!
When it comes to comforting meals that warm the soul and satisfy the taste buds, few dishes hold the same comforting allure as homemade chicken congee.
Congee, also known as jook or rice porridge, traces its roots back centuries, originating from China and spreading its culinary influence across Asia. What began as a simple rice and water preparation has evolved into a dish celebrated for its versatility and adaptability to various ingredients and tastes.
Growing up, whenever I was feeling under the weather, my mom always made me a big bowl of congee to warm me up. Even to this day, there is nothing more soul-warming than a bowl of homemade chicken congee.
One of the most delightful aspects of homemade chicken congee is its adaptability.
It serves as a blank canvas for creativity, welcoming a variety of toppings and accompaniments. You can customize your homemade chicken congee with any vegetable of your choice. My go-to vegetables are zucchini, carrots, mushrooms, nappa cabbage, and corn.
I like to use shiitake mushroom as my main base as it is the most umami flavor. Other mushrooms that I love are shemiji mushroom, crimini mushroom, oyster mushroom, and king oyster mushrooms.
You can also use any protein or ingredients you have in the fridge.
Similar to fried rice, experiment with different toppings and condiments to personalize your congee. From poached or soft-boiled eggs to crispy fried shallots or pickled vegetables, the possibilities are endless!
There are so many different ways to prepare congee.
Today, to save time, I am using day-old cooked rice. You can also use frozen rice or uncooked rice. If you use uncooked rice, let the mixture simmer gently, stirring occasionally to prevent sticking.
Allow it to cook uncovered for about 1 to 1.5 hours or until the rice breaks down and the mixture thickens into a creamy consistency. The longer you cook, the smoother the texture will be.
Do you want more EASY recipes? Here are some of my go-to recipes that you will LOVE!
- Crispy Vegetable Balls
- Golden Chili Oil Fried Rice in 10 Minutes!
- 3 Cup Chicken Noodle Stir-Fry (20 Minutes ONLY!)
- Salmon with Spicy Miso Butter
Ingredients
- 2 cups of Cooked Rice, day-old chilled
- 1 Rotisserie Chicken, separate the bone from the meat.
- 1 Zucchini, chopped
- ½ Carrot, chopped
- 10 shiitake mushroom, chopped
- 3 king oyster mushrooms, chopped
- 5 cloves of garlic, peeled
- 3 slices ginger
- 6 cups of chicken stock or vegetable stock
- 2 cups of napa cabbage, sliced
- 1 tsp white pepper
- 1 tbsp soy sauce
- 0.5 tbsp dashi powder, optional
- Remove all the chicken from the chicken bones, shred, and set aside.
- In a pot, add chicken bone, rice, garlic, ginger, and chicken stock. Bring it to a simmer and let it cook on medium heat for 20 minutes. Make sure to stir occasionally to prevent it from sticking
- After 20 minutes, remove the chicken bone from the pot and add in all the chopped vegetables and shredded chicken.
- Season with white pepper, soy sauce, and dashi powder. Mix well, cook for another 20 minutes on medium heat or until vegetables become soft.
- Garnish with cilantro and green onion, drizzle a little bit of sesame oil, and enjoy!
Homemade Chicken Congee
By Tiffy Cooks
Ingredients
- 2 cups Cooked Rice day-old chilled
- 1 Rotisserie Chicken separate the bone from the meat
- 1 Zucchini chopped
- ½ Carrot chopped
- 10 shiitake mushroom chopped
- 3 king oyster mushrooms chopped
- 5 cloves garlic peeled
- 3 slices ginger
- 6 cups chicken stock or vegetable stock
- 2 cups napa cabbage sliced
- 1 tsp white pepper
- 1 tbsp Soy Sauce
- 0.5 tbsp dashi powder optional
Instructions
- Remove all the chicken from the chicken bones, shred, and set aside.
- In a pot, add chicken bone, rice, garlic, ginger, and chicken stock. Bring it to a simmer and let it cook on medium heat for 20 minutes. Make sure to stir occasionally to prevent it from sticking
- After 20 minutes, remove the chicken bone from the pot and add in all the chopped vegetables and shredded chicken.
- Season with white pepper, soy sauce, and dashi powder. Mix well, cook for another 20 minutes on medium heat or until vegetables become soft.
- Garnish with cilantro and green onion, drizzle a little bit of sesame oil, and enjoy!
