Recipe for congee with chicken

Congee combines fast food and simmering food in the best way. It is a dish that needs to simmer - but the pot doesn't need to stand for much more than 30 minutes before it is ready to serve. So it is a fairly quick dish, and undoubtedly easy, because the pot is pretty much self-contained. You can't really call the recipe fast food anyway. At least not if you compare it to unhealthy food of poor quality. Congee is really wonderfully nutritious, and it is a dish that is traditionally served to the sick and weak in several places in Asia. Probably because it is a nutritious, warming dish that warms the body from the inside and is gentle on the digestion. 

TIP: Other easy Asian dishes are wok with noodles and vegetables, the Vietnamese pancakes Banh Xeo or this sushi bowl with salmon.

Congee with chicken thighs or whole chicken

This recipe makes congee with chicken. Chicken thighs are used because they contain bones and skin, which add juiciness and texture to the rice porridge. It's a bit like making soup with a whole chicken. When the chicken is allowed to simmer with the rice, it cooks the meat and the water becomes a delicious chicken broth. Before serving, fish out the chicken, remove the meat and add it back in, discarding the bones. 

TIP: Also try our recipe for lentil curry with coconut milk or miso soup

 Here, ginger and garlic are added to the congee, and it is seasoned with fish sauce, sesame oil and a little soy sauce. The combination gives a fantastic aromatic taste, but you can easily adjust it a little and omit one of the ingredients if you don't like it or have it in stock. 

TIP: Also try my recipe for chicken in green curry  or classic chicken curry

Tips and variations for congee recipe

• We prefer to use a toasted sesame oil, which gives the dish a nice flavor. However, it's a matter of taste, so omit it or replace with a cold-pressed sesame oil if you don't like it.
• If you want to make a vegan variation, you can omit the chicken and replace the water with vegetable broth. Also replace the fish sauce with extra soy, and feel free to double the portion of the roasted mushrooms.
• The dish can also be made with meat other than chicken, such as tiger prawns or slices of rib roast.
• Congee is served in China both plain without spices and in a salty and sweet version. You can also boil the rice with water without chicken and spices and season with a little sugar or honey. Top with berries and you have a lovely breakfast.
• Other delicious toppings for congee include fresh herbs like coriander. In China, the dish is often eaten with soft-boiled eggs and fried onions on top.
• We prefer to make congee with jasmine rice. However, you can also make the dish with basmati rice, brown rice or sushi rice. We have also made congee with whole grain rice. It tastes great and is very filling, but the rice needs to cook almost twice as long.