Prep 5 mins
Cook 1 hr 30 mins
Very easy and delicious one-pot-meal. May substitute chicken with other meat e.g. pork/beef. Stirring is important, to achieve smooth congee. NOTE: Usually when cooking congee with electric rice cooker, i need to click it 'on' a few times after it switched off (automatically) because congee has to simmer for some time to be smooth.
- 1⁄2 cup rice (not quick-cooking)
- 3 -4 cups water (may use chicken/vege broth)
- 2 pieces boneless skinless chicken breasts, cut to thin slices
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 dash black pepper (according to your taste)
- 6 pieces shiitake mushrooms, julienned
- 2 tablespoons scallions, chopped
- sesame oil
- black pepper or white pepper
- Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.
- Stovetop: Combine all ingredients (except garnishes) in a medium saucepan, bring to boil over medium heat then turn down heat and let simmer until water has been absorbed.
- Add more water/broth if necessary (for both methods)
- Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving.
Thank you for the recipe! This was really good and easy to follow. I used garlic powder instead of mincing garlic and will try using a garlic press to squeeze out the ginger juice next time instead of mincing ginger. I also used minced pork instead of the chicken. The sesame oil and white pepper at the end is a very good touch and definately enhances flavor.
I've never had congee before, but I saw some show on PBS talking about it, so my interest was piqued and I was delighted to find your recipe for easy rice congee! I made this with brown rice (we don't eat white rice), so it turned out a fairly unattractive grayish color, but tasty nonetheless! I used 3 cups water and did not find that I needed any more using the stovetop method. I simmered for about an hour and a half or so, until nice and creamy but still with a nice texture. I only used one x-large chicken breast- I wasn't entirely sure what was meant by 2 pieces chicken breast. Otherwise, followed the recipe- very nice chickeny mushroomy flavor with an interesting texture. I mean- this is, undeniably, gruel, so if you're not up for that I wouldn't recommend this. But this was a very nice rainy night supper. We served with oney Roasted Squash Rings #72722 on the side. I did find this a tad bland, even with the garnishes. I added a smidge of Zhoug #57689 to mine for a little flavor/heat. Next time I would add some other vegetables- maybe some julienned carrots or some onion or something and perhaps add the mushrooms later in the cooking process because they got kind of disintegrated... so did the chicken, by the way- I sliced them very thin and they broke up a lot into small chunks. Let me mention that I selected this (officially, at least, its been in my cookbook for a while) for Pick Your Chef Nov 1-Nov 29 2004. Anyway, this was a good supper! Thanks for a nice introduction to congee!
Super congee, made with no meat as vegan. Am sick and this is what I always eat when feeling blah!