Congee is one of the dishes that is very versatile. This recipe I use chicken, but I’ve had it with seafood, pieces of beef, just vegetables, even tripe. Depending on what you put in your congee, this is quite the economical eats!! It’s also another one of the dishes I make that my twinadoes like. Much like a soup, I can add all kinds of vegetables and get them to eat it.
When I make chicken congee I’ve used both cooked chicken and raw chicken, each had good results. When I use raw chicken I like to marinate it a little bit before adding for some extra flavor but it isn’t a must.
For the Recipe:
1 c. jasmine rice, uncooked
10 c. chicken stock or water (I’ve used both, and either is fine)
1/2 large onion, minced
3 tbsp. ginger, grated
2 tbsp. garlic, minced
1 tsp. ground pepper
4 tbsp. fish sauce
4 tbsp. shaohsing rice wine
5 boneless chicken thighs, cut into small pieces (I marinated mine, recipe for marinade to follow)
1 1/2 c. fresh shitake mushrooms, diced small (you could substitute crimini mushrooms if shitake not available)
2 large carrots, diced small
1 c. frozen peas
2 handfuls bok choy, julienned (can also substitute spinach or other leafy green)
5 green onions, sliced for garnish
In a heavy 5 quart pot add the rice, stock/water, onion, ginger, garlic, pepper, fish sauce, shaohsing rice wine and cook for an hour. Do not cook on too high of heat or the rice will burn, also be sure to stir frequently. After the hour, add the chicken, mushrooms, and carrots. Let cook for 10-15 minutes. Taste for seasoning, adjust if needed. Add peas and bok choy, cook for another 5-7 minutes. Serve and sprinkle with the green onions.
**Recipe for Chicken Marinade:
1 tbsp. sesame oil
1 tbsp. oyster sauce
2 tbsp. fish sauce
1 tbsp. shaohsing rice wine
Put all ingredients in a bag with the chicken. Make sure chicken is covered completely and the ingredients are mixed well. Let marinate for at least 30 minutes. For mine I did about an hour.