1/1 Photo of Chicken and Vegetables Congee (Chok)
2 hrs 20 mins
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.
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- 1 1/2 cups of washed rice
- 8 cups of room temperature water
- 6 large chicken thighs (can use any part of the chicken)
- 1/2 cup dried scallops
- 5 garlic cloves, skinned and crushed
- 1 slice fresh ginger, thick, crushed (2cm) (optional)
- 3 tablespoons oyster sauce
- 2 tablespoons Chinese wine or 2 tablespoons sherry wine
- 1 tablespoon soya sauce
- 1 tablespoon white pepper or 1 tablespoon black pepper
- 1 1/2 teaspoons sugar
- 1 tablespoon low-sodium worcestershire sauce
- 1 tablespoon sesame oil
- 1 carrot (sliced about 1 cm in thickness)
- 1 head broccoli (chopped up to bite size)
- 2 eggs
- 1Cut the chicken thighs up into two inch lengths.
- 2Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
- 3Leave the chicken to marinate in the fridge for about 30 min or longer.
- 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.
- 5Let this boil on a low heat for about 1 hour.
- 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.
- 7NOTE: The congee is boiled at low heat, so that the congee will be smooth.
- 8NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
- 9Pour in the carrots, and allow the congee to continue simmering.
- 10Take the chicken out of the fridge, and pour it into the congee.
- 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.
- 12Allow this to cook for about 15 minutes.
- 13Add the broccoli into the pot.
- 14Allow the congee to cook until you are happy with the thickness of the congee.
- 15Bring the congee to a boil, while continuously stirring it.
- 16Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
- 17Leave 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.
- 18Ladle into bowls, and garnish.
- 19Enjoy a bowl of smooth yummy congee.
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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
- Total Fat 19.0 g
- Saturated Fat 5.1 g
- Cholesterol 149.4 mg
- Sodium 556.0 mg
- Total Carbohydrate 50.3 g
- Dietary Fiber 4.0 g
- Sugars 3.4 g
- Protein 25.2 g
The following items or measurements are not included:
low-sodium worcestershire sauce