Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken and Vegetables Congee (Chok) Recipe
    Lost? Site Map

    Chicken and Vegetables Congee (Chok)

    Chicken and Vegetables Congee (Chok). Photo by Teddy's Mommy

    1/1 Photo of Chicken and Vegetables Congee (Chok)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    KitchenManiac's Note:

    This is totally and utterly comfort food for Asians. Posted this recipe for Skipper/Sy. It is a total self-creation that has become a staple in my family. We actually have craving for this. A total balanced meal, all in one. You can substitute the chicken with beef or pork. Still good. :) It can be served to toddlers cos it is very soft. Asian toddlers eat congee quite a bit.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    GARNISHING

    Directions:

    1. 1
      Cut the chicken thighs up into two inch lengths.
    2. 2
      Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
    3. 3
      Leave the chicken to marinate in the fridge for about 30 min or longer.
    4. 4
      (the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches.
    5. 5
      Let this boil on a low heat for about 1 hour.
    6. 6
      (this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn't stick and burn at the bottom of the pot.
    7. 7
      NOTE: The congee is boiled at low heat, so that the congee will be smooth.
    8. 8
      NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
    9. 9
      Pour in the carrots, and allow the congee to continue simmering.
    10. 10
      Take the chicken out of the fridge, and pour it into the congee.
    11. 11
      (a fair bit of water would have disappeared by now; thus adding the chicken won't cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee.
    12. 12
      Allow this to cook for about 15 minutes.
    13. 13
      Add the broccoli into the pot.
    14. 14
      Allow the congee to cook until you are happy with the thickness of the congee.
    15. 15
      Bring the congee to a boil, while continuously stirring it.
    16. 16
      Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
    17. 17
      Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee.
    18. 18
      Ladle into bowls, and garnish.
    19. 19
      Enjoy a bowl of smooth yummy congee.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on February 24, 2003

      55

      This recipe is a "5 Stars Plus" rated meal. If I could add a few more stars I would! I love Chinese Congee/Jook/Chok and this recipe is one of the best I have ever had. It is creamy, smooth, tasty but not over powering with seasonings. Plus the chicken was tender as well. It is the perfect meal for a cold winters day here in the Northeastern part of the USA. Great Recipe... from a special Singapore cook!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2004

      55

      I've made this several times already. I usually halve the recipe because the original is quite large. Our family can't take spicy well, so I only put one teaspoon of white pepper instead of a tablespoon. For this recipe, white pepper is definitely better than black pepper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2003

      55

      Oh, yuuuummmm! I had no idea what Congee (Chok) was and now I'm a fan. It came together just as directed and was so flavorful. Can't wait to make it again, I think I can do an even better job, now that I know what's what.I'm sure I can make it even creamier by more closely following the instructions-stir, stir, stir. I was fairly certain that I'm too wimpy to deal with that much pepper so I cut it in half and that was just about right for me. Congee reminds me a lot of etoufee gravy, just a bit thicker.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

    Advertisement

    Nutritional Facts for Chicken and Vegetables Congee (Chok)

    Serving Size: 1 (606 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 474.7
     
    Calories from Fat 171
    36%
    Total Fat 19.0 g
    29%
    Saturated Fat 5.1 g
    25%
    Cholesterol 149.4 mg
    49%
    Sodium 556.0 mg
    23%
    Total Carbohydrate 50.3 g
    16%
    Dietary Fiber 4.0 g
    16%
    Sugars 3.4 g
    13%
    Protein 25.2 g
    50%

    The following items or measurements are not included:

    dried scallops

    Chinese wine

    low-sodium worcestershire sauce

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites