Hong Kong-style Chicken Congee

Ingredients

In this Hong Kong adaptation of Chao ga, the traditional Vietnamese chicken rice porridge, we incorporate the flavors and techniques of Hong Kong cuisine. The Hong Kong-style Chicken Congee has a smoother texture and is often served with different toppings such as fried shallots and soy sauce. Additionally, the use of ginger and spring onions adds a distinct aroma to the dish, enhancing its overall flavor profile. We alse have the original recipe for Chao ga, so you can check it out.

• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 spring onions, chopped 2 spring onions, chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt, to taste Salt, to taste
• Toppings: fried shallots, soy sauce, cilantro Toppings: fried shallots, soy sauce, cilantro

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 18g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the ginger slices and spring onions, and sauté until fragrant.
3. 3.
   Add the chicken breasts to the pot and cook until they are no longer pink in the center.
4. 4.
   Pour in the chicken broth and bring it to a boil. Reduce the heat to low and add the rinsed rice to the pot.
5. 5.
   Simmer the mixture, partially covered, for about 1 hour or until the rice has broken down and the congee has thickened to your desired consistency. Stir occasionally to prevent sticking.
6. 6.
   Remove the chicken breasts from the pot and shred them into small pieces using two forks.
7. 7.
   Return the shredded chicken to the pot and stir well. Season with salt to taste.
8. 8.
   Drizzle sesame oil over the congee and stir to incorporate.
9. 9.
   Serve the Hong Kong-style Chicken Congee hot, garnished with fried shallots, a drizzle of soy sauce, and a sprinkle of fresh cilantro.

Treat your ingredients with care...

• Chicken breasts — Make sure to cook the chicken breasts thoroughly until they are no longer pink in the center to ensure food safety.
• Jasmine rice — Rinse the rice well to remove excess starch and achieve a smoother texture in the congee.

Tips & Tricks

• For added flavor, you can use homemade chicken broth instead of store-bought.
• Customize your toppings by adding sliced green onions, chopped peanuts, or a drizzle of chili oil.
• If you prefer a smoother texture, use an immersion blender to blend a portion of the congee before adding the shredded chicken.

Serving advice

Serve the Hong Kong-style Chicken Congee hot in individual bowls. Encourage your guests to add their preferred toppings and mix them into the congee for enhanced flavor.

Presentation advice

Garnish the congee with a sprinkle of fried shallots, a drizzle of soy sauce, and a few fresh cilantro leaves. The vibrant colors and aromatic toppings will make the dish visually appealing.