Hinode

Chinese Chicken Congee

I am using:

In Chinese culture congee is eaten for breakfast, lunch or dinner. Feel free to pimp it up with boiled salted duck eggs, and other traditional goodies like crispy chilli oil, soy pickled radishes or preserved shredded olive but for a cleaner, more restorative flavour, leave it as is.

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup Hinode Jasmine Rice

  • 2 tbsp Olive or Any Vegetable-Based Oil

  • 2 clove Garlic (peeled, crushed)

  • 2 Ginger (peeled, finely chopped)

  • 3 stalk Green Onions (sliced)

  • 2 tbsp Shaoxin Rice Wine (easily found at Asian supermarkets)

  • 8½ cup Chicken Stock

  • 2 Chicken (breasts (or 4-5 thighs))

  • 1 tsp Salt (or to taste)

  • 2 stalk Green Onions (finely sliced - for garnish)

  • ½ cup Cilantro (roughly chopped, stalks included - for garnish)

  • 1 Ginger (peeled, finely shredded - for garnish)

  • 1 cup Deep Fried Shallots (for garnish)

  • 5 tbsp Light Soy (for garnish)

  • 1 tsp White Pepper (for garnish)

  • 4 tbsp Sesame Oil (for garnish)

Jasmine

Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.

Characteristics

Fluffy

Fluffy

Fragrant

Fragrant

Longer Grains

Longer Grains

Photo of Chinese Chicken Congee

Method

  • To make the congee, combine the oil, garlic, ginger and green onions in a large heavy based non-stick saucepan over medium-high heat. Stir fry until the aromatics are golden and fragrant.

  • Add the Shaoxing rice wine, rice and chicken stock. Bring to a boil, add the chicken, then reduce to a simmer to cook until the rice has broken down to a thick soup.

  • In between, remove the chicken when it is cooked through, shred with 2 forks or fingers and set aside. If the congee is a little thick, simply add more stock or water - the rice tends to be thirsty!

  • Add salt to taste, return the shredded chicken to the pot, stir and serve piping hot - each bowl with a drizzle of soy and sesame oil, a decent shake of white pepper, then a garnish of spring onions, ginger, cilantro and fried shallots.

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