• Home
  • Recipes
    • RECIPES BY INGREDIENT
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Eggs
      • Noodles
      • Rice
      • Vegetarian
    • POPULAR CATEGORIES
      • Under 30 minutes
      • Chicken
      • Salads
      • Soups
      • Dumplings
      • Rice & Noodles
      • Vegan
      • Vegetarian
  • About

Easy Asian Recipes by Jen Lim

Fresh and delicious meals from my kitchen.

Breakfast, Chicken, Dairy-Free, Dinner, Gluten Free, Healthy, Lunch, One pot, Rice, Rice & Noodles, Uncategorised · 17 June 2021

Mum’s Chicken Congee (SIMPLE METHOD, PUNCHY FLAVOURS)

Jump to Recipe Print Recipe

As the cold winter months roll by, I find myself whipping up meals that provide warmth and comfort. Mum’s Chicken Congee is my answer to this, a saviour when I’m feeling under the weather! This comforting yet flavourful dish is so easy to make. You’ll find variations of Chicken Congee in Asian households…it is a dish truly made with love and care. This is my family’s version! 

What is chicken congee? 

Made by boiling rice down to porridge or soup-like consistency, Congee is a rice porridge that can be enjoyed in many different ways. For example, in Chaozhou 潮州, where my mum’s family is from in China, you’re likely to find the Congee itself served plain but accompanied with many side condiments like roasted peanuts, fermented soybean, and other meat & vegetable dishes. This is my favourite way to eat breakfast, but I could also have it for lunch and dinner.  

Mum’s Chicken Congee is Vietnamese, Chinese style congee. The porridge is made with rice, chicken broth, ground pepper and fish sauce. It is then topped with spring onion, coriander, chilli, fried shallots, beansprouts and Youtiao (油条) which is a fried Chinese breadstick. A flavour bomb to say the least! 

WHAT IS YOUTIAO (油条) AND WHERE CAN I BUY IT? 

Youtiao is commonly eaten with Congee yet can be used in so many different ways. It’s basically a fried Chinese doughnut breadstick and rounds off the warm porridge with its addicting doughy crunch.

There’s no wrong way to enjoy it. You’ll usually find it either snipped and scattered on top of the dish (as pictured below) or presented as the full breadstick on the side for people to dip into the Congee. 

You can buy Youtiao (油条) frozen at the Asian supermarket or fresh at Asian bakeries. I prefer fresh over frozen, but either is fine. 

Jump to Recipe Print Recipe
HOW DO I COOK YOUTIAO (油条)?

Cook until golden & crispy. 

  • If fresh Youtiao, pop them in the oven for 5 minutes at 180 degrees celsius or until crispy. 
  • If frozen already-fried Youtiao, follow packet instructions or chuck them in the oven for 5 minutes at 180 degrees celsius/until crispy.
  • If frozen but uncooked i.e. it comes as dough, you’ll need to deep fry them. 
Chicken Congee in white bowl with white background

Mum’s Chicken Congee (SIMPLE METHOD, PUNCHY FLAVOURS)

Served for breakfast, lunch and/or dinner, Chicken Congee is the ultimate comfort food. This is my mum's special chicken congee recipe for the soul!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 45 mins
Course Breakfast, Dinner, Lunch, Main Course
Cuisine Chinese, Singaporean, Vietnamese
Servings 4 people

Ingredients
  

Congee

  • 2 Chicken breasts
  • 1 tablespoon Fish Sauce
  • 1 teaspoon Salt
  • 1 cup Jasmine rice
  • 2L Chicken stock liquid chicken stock/homemade is best
  • 3 stalks Spring onion finely sliced (leave some for garnish)
  • 2 cm Ginger peeled & finely choped (leave some for garnish)

To Garnish

  • 1 handful Bean sprouts
  • 1 teaspoon Ground pepper
  • 1-2 Chinese donut sticks (Youtiao 油条) find at a Chinese bakery or asian supermarket
  • Coriander
  • Fried shallots
  • Chilli

Instructions
 

Cook Congee

  • To make the congee, combine oil, ginger, garlic & spring onions in a large non-stick saucepan over medium-high heat. Stir fry until aromatics are golden & fragrant.
  • Add rice & chicken stock. Bring to a boil, add the chicken breast then reduce to a simmer to cook until the rice has broken down (about 40 minutes) to a thick soup (or your preferred consistency).
  • Keep an eye on the chicken & remove when it is cooked through, shred with 2 forks or fingers and set aside. If the congee is a little thick add more chicken stock or water.
  • Towards the end, taste your congee and add fish sauce for saltiness.
  • Garnish with bean sprouts, spring onion, snipped Youtiao (Chinese donut) as pictured, coriander, ground pepper, fried shallots and chilli.

Notes

Served for breakfast, lunch and/or dinner, Chicken Congee is the ultimate comfort food. This is my mum’s special chicken congee recipe for the soul!
Keyword Chicken, Congee, Fresh, Gluten Free, Healthy, Porridge

Posted In: Breakfast, Chicken, Dairy-Free, Dinner, Gluten Free, Healthy, Lunch, One pot, Rice, Rice & Noodles, Uncategorised

Get on the List

You’ll Also Love

Chilli Chocolate Tart Vegan with Lime on the side, on a white plateVegan Chilli Chocolate Tart (Super easy, No baking required)
Lemongrass Fish with Mango SalsaBaked Lemongrass Fish with Mango Salsa and Rice
Vietnamese Chicken Rice Noodle Salad

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Next Post >

Banh Mi Vietnamese Sandwich (UNDER 15 MINUTES)

Search

Filter By

Trending Now

Work With Me

  • About Me
  • Get in Touch
  • Recipes

Latest on Instagram

Last night, I shared a 15 minute audio journal ent Last night, I shared a 15 minute audio journal entry <see grid> about why I quit my job at L’Oreal to move to the Northern Rivers for a new job at Conscious Ground, a certified organic farm dedicated to regenerating the land. 
I’m so excited to be joining this legend @baron_walton & to be making content about the eco-system being built that is Conscious Ground —  farm to table // regenerative farming to holistic cookery. 🍃 
Come on over and check out what we’re up to. Head over to @consciousground
Here are some BTS snippets from the last 3 weeks — so excited to share more with you in the new year. 
Happy holidays everyone! 🌈
#organicfarming #organicproduce #regenerativefarming #byronbay #organicfood
SOUND ON 🔊 / listening time: 15:09mins >> brb SOUND ON 🔊 / listening time: 15:09mins
>> brb just pooooooping my pants for putting something this personal out there, but I figured… if I’m going to share journey, I might as well be 💯 about it. So here goes nothin! 
#foodjourney #journaling #journalinspiration #audioproduction
A few snaps of schtuff we ate this week. I focused A few snaps of schtuff we ate this week. I focused on making vege loaded meals to nourish our bodies — treating Veges as the main dishes with Meat as a side, rather than the other way around. ✌🏽 
From left to right —
1. Thai beef salad (see video on my grid for recipe) / Stir fry Bok choy topped with hemp seeds / Grilled chicken satay (see video for recipe) 
2. Turmeric chicken noodle soup 
3. Wednesday night treat 🤤
4. Lettuce salad & hemp seeds / Veg packed Fried rice 
5. Sourdough (from the bakery.. I didn’t make it 😅)
Will drop my next video in the coming weeks, just taking a little break as I settle back into Aus 🙏🏼 
.
.
.
.
.
.
#thaibeefsalad #chickensatay #healthyeating #easyrecipes #easysalad
Slow cooked beef with Vietnamese herbs / Pineapple Slow cooked beef with Vietnamese herbs / Pineapple salsa / Coriander jasmine rice / Paprika dusted pineapple / Lettuce salad 
End-of-week-fridge-clean-out used to be my least favourite part of home cooking because I’d often be left with excess produce I didn’t know how to use outside of a recipe, but as I gained more confidence in the kitchen (through doing, learning more dishes, stuffing up & repeating), I started looking forward to it more. In fact, I love it now — it’s like a nice end of week challenge! 
It’s probs because I’m forced to think outside the box, which makes me feel like an **artist** — you gotta work with what you’ve got (sometimes u just gotta shekk 💃🏻 what ur mama 🤰gave ya). 
Excluding our classic pantry staples, we had beef brisket, a whole pineapple, carrots, coriander, lettuce, tomatoes, lemons & lime, onions & ginger left over in the fridge. 
With the help of some spices, herbs, fish sauce & half a bottle of Merlot, I threw together this delicious slow cooked beef stew (ok fine I also chucked in a lil cocoa powder & ground coffee [my rationale was literally.. “oooo.. what if I just… yolo.. oops! *simmer for 6 hours * *taste*.. okay I vibe that..]). 
To cut through the rich beef flavours I made a pineapple salsa, lettuce salad, coriander rice & paprika dusted pineapple. 🍍🥬🍚
Twas scrumptious. Just ask Jason. 👀
.
.
.
. 
.
.
.
.
#organicfood #slowcookedbeef #vegetables #byronbay #oceanshores
Yesterday I made @brendan_pang’s Sheng Jian Bao Yesterday I made @brendan_pang’s Sheng Jian Bao 生煎 包(well, kinda). 
My first crack at this dish — I didn’t have cake flour so I subbed with a flour + cornstarch mix, which meant the dough was a little on the chewier side (vs. fluffy & white). Not the ideal 生煎包 texture but they kinda reminded me of Momos (Nepalese dumplings), which took me way back to 2018 when @berntoohey and I did the Everest base camp trek 🏔 Momo coma 🤌🏽
@brendan_pang I literally jumped up and down when I got this book in the mail for my bday (thank you @y__ilin) and have loved all the recipes I’ve tried so far! 🥟
#bao #dumplings #shengjianbao #baobun #easyrecipe
Happy 27 years together mum 妈 & dad 爸. So incr Happy 27 years together mum 妈 & dad 爸. So incredibly grateful to be home with my family. DELISH feast, thank you @privatefinedining (o so fresh) 😌 & @_jane_jeon for these 💣 kimchi pancakes
Swipe ➡️ for yummy things that bring me joy. L Swipe ➡️ for yummy things that bring me joy. Last one is the yummiest (don’t think that’s a word but wotevaaaaaa). Nom nom nom.
  • About Me
  • Get in Touch
  • Recipes

Copyright © 2022 Easy Asian Recipes by Jen Lim · Theme by 17th Avenue