Congee is a special recipe for me. When I was growing up, if I ever came down with a bout of food poisoning, or wasn’t feel well, my parents would make me a bowl of congee to help settle my system. Plain rice congee is a common breakfast in China, but my favorite has always been either chicken porridge, or preserved egg porridge. I decided to try combining the two so I wouldn’t have to choose between two flavors I love, and this recipe ended up having my favorite parts of both congee types! It’s perfect for warming you up on a cold, rainy, day, but you can really have it any time.
- Yield: 4 servings
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Nutrition (per serve): 454 calories – 11g fat, 47g carb, 44g protein
- 200g white rice (uncooked)
- 300g celery
- 9 cups water
- 2 cups chicken stock
- 4 preserved duck eggs
- 50g ginger root, minced
- 2 tbsp soy sauce
- 1lb chicken breast
- Add your rice, minced ginger, water, and chicken stock to a pot on high heat, and bring it to a boil, stirring and scraping the bottom of the pot occasionally to make sure rice doesn’t stick to the bottom.
- Once boiling, add your chicken breasts, and reduce the heat to a low simmer.
- Poach the chicken breasts until the internal temperature is 165F (about 15-20 minutes).
- Continue simmering the congee for about 30 more minutes. Set a timer!
- While the congee is simmering, remove the chicken breasts, and shred the chicken (I use two forks for this).
- Marinate the chicken breasts in the soy sauce, and set aside.
- Chop the celery and the preserved egg.
- Once the congee has finished simmering for 30 minutes, add the celery, preserved egg, and chicken. Simmer for another 5 minutes.
- Salt to taste. I personally prefer adding salt to my own bowl because everyone likes a different amount of salt, and if I’m eating it with a salty side (such as 榨菜) I don’t want my congee to be too salty either!
- Garnish with scallions and cilantro.
I love serving this dish with some salty side dishes, such as smashed cucumber (拍黄瓜), fermented bean curd (豆瓣), or pickled mustard stems (榨菜).
- I love the taste of preserved egg, but you can omit it if it’s not for you, and it’ll still taste like a healthy, nourishing bowl of congee.
- Celery isn’t traditionally used in either chicken congee or the original pork version, but trust me – it adds amazing texture to this congee.
- Poaching is a technique that cooks food in lower temperature water, which is great at getting a more even cook and retaining moisture, especially for things like chicken breast that tend to dry out easily.