Recipe
Hong Kong-style Chicken Congee
Silky Smooth Chicken Congee: A Taste of Hong Kong Comfort
4.4 out of 5
Indulge in the comforting flavors of Hong Kong with this delicious Chicken Congee recipe. Made with tender chicken and fragrant rice, this silky smooth congee is a staple dish in Hong Kong cuisine, perfect for a nourishing and satisfying meal.
Metadata
Preparation time
15 minutes
Cooking time
1 hour
Total time
1 hour and 15 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Low-fat, Low-sodium, Nut-free
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-protein
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.
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1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
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4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
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2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts
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1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
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2 spring onions, chopped 2 spring onions, chopped
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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1 teaspoon sesame oil 1 teaspoon sesame oil
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Salt, to taste Salt, to taste
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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
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1.Rinse the jasmine rice under cold water until the water runs clear. Drain well.
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2.In a large pot, heat the vegetable oil over medium heat. Add the ginger slices and spring onions, and sauté until fragrant.
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3.Add the chicken breasts to the pot and cook until they are no longer pink in the center.
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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.
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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.
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6.Remove the chicken breasts from the pot and shred them into small pieces using two forks.
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7.Return the shredded chicken to the pot and stir well. Season with salt to taste.
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8.Drizzle sesame oil over the congee and stir to incorporate.
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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.
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