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  • 1 cup of long grain rice, washed
  • Canned limpets (about 10 pieces in a can)
  • Approx 100 gm of chicken breast
  • 1 chicken stock cube
  • Pinch of salt and pepper
  • 1 pot of water, 80% filled (about 2000ml)

There are a number of garnishes and toppings listed in a specific post within the congee section.
As a short-list I suggest sliced green onion, fried shallots, crispy garlic, pickled mustard greens, light soy and mushroom stem floss.

  1. In a large pot, bring water and rice to a boil over high heat.
  2. Dissolve a chicken boullion cube in a cup of boiling water
  3. When the rice is boiling, lower heat to medium-low fire. Add chicken boullion concentrate.
  4. Add the chicken meat to cook for 10 min. Cover but don't seal the pot with its lid.
  5. Remove chicken fillet, and shred it when cooled. Set aside.
  6. Stir in salt and pepper, and continue to simmer for 15 min over low heat. Stir constantly, until the rice breaks down and becomes fairly smooth texture of porridge or to a consistency of your preference.
  7. Drain limpets from the can. Add the drained limpets and shredded chicken for the last 5 minutes of cooking.
  8. Serve in individual bowls or transfer to a congee tureen.
Garnishes can be added to individual bowls or added by diners if they are serving themselves from a tureen.

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