Traditional Chicken Congee

Chicken Congee
AuthorHungry PandaCategoryDifficultyBeginner
Yields2 Servings
Prep Time5 minsCook Time40 minsTotal Time45 mins
 1 rice measuring cup of long grain rice (we use jasmine rice)
 340 g chicken
 14 g fresh ginger
 2 sticks spring onion
 4 sticks coriander
 sea salt
For the chicken marinade
 10 ml cornflour
 15 ml oyster sauce
 30 ml water
 5 ml chicken stock
 30 ml vegetable oil
1

Chop the ginger, coriander and spring onions into thin strips.

2

Cut the chicken into slices and marinate, massaging the chicken for a few minutes.

3

Add the rice to your rice cooker bowl and fill up to the ’PORRIDGE’ level line for 1 with water. Use 1 rice measuring cup to 6 rice measuring cups of water if you don’t have a porridge level line in your rice cooker bowl.

4

Add the chicken to the top of the rice. Select ’PORRIDGE’ function. Press ’START’

5

When the cooker switches to ’KEEP WARM’ add the ginger, salt, chicken stock.

6

Stir well and then garnish with any remaining spring onion.

Ingredients

 1 rice measuring cup of long grain rice (we use jasmine rice)
 340 g chicken
 14 g fresh ginger
 2 sticks spring onion
 4 sticks coriander
 sea salt
For the chicken marinade
 10 ml cornflour
 15 ml oyster sauce
 30 ml water
 5 ml chicken stock
 30 ml vegetable oil

Directions

1

Chop the ginger, coriander and spring onions into thin strips.

2

Cut the chicken into slices and marinate, massaging the chicken for a few minutes.

3

Add the rice to your rice cooker bowl and fill up to the ’PORRIDGE’ level line for 1 with water. Use 1 rice measuring cup to 6 rice measuring cups of water if you don’t have a porridge level line in your rice cooker bowl.

4

Add the chicken to the top of the rice. Select ’PORRIDGE’ function. Press ’START’

5

When the cooker switches to ’KEEP WARM’ add the ginger, salt, chicken stock.

6

Stir well and then garnish with any remaining spring onion.

Traditional Chicken Congee