G was feeling under the weather and didn’t have much of an appetite the past few days, so I decided to be a dutiful partner in life and made a big potful of rice soup to provide him with needed nourishment.
The poor guy must be starving because he gobbled up a huge bowlful and readily asked for seconds!
What is Chicken Rice Congee
Congee is a type of rice gruel or porridge popular in Asian cuisine. It’s usually made of meat, seafood, and other regional ingredients for added flavor. While it’s served primarily for breakfast, rice congee is also enjoyed any time of the day as a side dish or meal on its own.
Although inspired by our local lugaw, I modified this chicken and rice congee slightly to fit G’s particular taste. I used chicken breast in place of bone-in, poached it separately and used the broth to pull the soup together.
I sauteed a mirepoix blend of carrots, celery, and onions for depth of flavor and omitted the fish sauce. I also used steamed rice instead of raw grains to speed up the cook time.
G wanted something more light and bland so I skipped the extra trimmings I would have otherwise added to the soup. Feel free to turn yours into a hearty meal with the delicious nashville filipino food topping suggestions below (please note that the list may include affiliate links).
Toppings for Congee
- soft or hard-boiled eggs or century eggs
- crisp tofu cubes
- tokwa’t baboy
- toasted garlic or fried shallots
- chopped scallions
- pickled vegetables such as kimchi, bamboo shoots or umeboshi (plums)
- wilted spinach
- pork floss
- cooked minced pork or beef
- shredded nori sheets
- sesame seeds or Japanese furikake seasoning
Give this easy congee recipe; it’s the perfect use for day-old steamed rice. If starting with uncooked rice, increase the broth or water to 6 to 7 cups. If you happen to have leftovers, add liquid in 1/2 cup increments when reheating to loosen the rice. Enjoy!
Chicken Rice Congee with shredded chicken, carrots, celery, and ginger for flavor and texture. It's a light yet warm and comforting meal you'll love for breakfast or any time of the day.
- 1poundboneless, skinless chicken breast
- 1/2teaspoonpepper corns
- 1bay leaf
- 1tablespooncanola oil
- 1onion, peeled and chopped
- 1large carrot, peeled and diced
- 2stalkscelery, diced
- 2cupscooked rice (steamed)
- 1thumb-size ginger, sliced and pounded
In a large pot, In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add water, salt, peppercorns, and bay leaf.
Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
With a slotted spoon, remove chicken from heat and allow to cool to touch. Coarsely shred chicken and keep warm.
Using a fine-mesh sieve, strain liquid. Discard aromatics and reserve about 4 cups of the broth.
In a large pot over medium heat, heat oil. When Add onions, garlic, celery, and carrots. Cook, stirring occasionally until softened.
Add reserved broth (from poaching chicken) and bring to a boil.
With hands, break rice into individual grains. Add to pot and stir to distribute.
Lower heat, cover, simmer, stirring occasionally, for about 30 to 40 minutes or until the rice has softened and the congee has thickened to desired consistency.
Add shredded chicken and cook for another 8 to 10 minutes or until heated.
Season with salt and pepper to taste. Ladle to serving bowls and garnish with green onions, if desired.