Chicken congee

Last updated: 11 December 2020
Preparation: 20 minutes
Cook: 30 minutes
Servings: 4 servings


2 cups cooked rice
6 cups water
6 chicken drumsticks
1 knob fresh ginger (thinly julienned)
1 shallot (finely chopped)
coriander (coarsely chopped)
4 spring onions
2 tbsp oil
1 tbsp chicken stock powder
2 tsp salt


  1. Place chicken drumsticks and a teaspoon of salt in six cups of boiling water and bring back to boil. Lower heat and simmer for 20 minutes with the lid on.
  2. Remove chicken and set aside to cool down. Add cooked rice to the broth and boil until rice thickens into porridge, stirring the whole time.
  3. Chop up the white section of the spring onions and thinly slice up the green part.
  4. Saute the chopped shallot and the white section of the spring onions with oil until fragrant. Add julienned ginger and continue to saute until shallot is caramelised. Turn off heat.
  5. Remove meat from chicken drumsticks and coarsely chop up chicken. Return chicken pieces to rice congee. Add extra water to congee if it becomes too thick.
  6. Add remaining salt as necessary. Add pepper, stir through and remove from heat.
  7. Serve congee garnished with caramelised shallot, ginger and sliced spring onions.

Chef's Tip from The Food Affectionist: The more frequently the congee is stirred, the more the rice will break down and become silky.

Recipe with thanks to The Food Affectionist and Asian Inspirations.