Rice Congee With Chicken Recipes

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VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE



Vietnamese Chicken and Long-Grain Rice Congee image

Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done.

Provided by DawnH

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 2h10m

Yield 4

Number Of Ingredients 9

⅛ cup uncooked jasmine rice
1 (2.5 pound) whole chicken
3 (2 inch) pieces fresh ginger root
1 stalk lemon grass, chopped
1 tablespoon salt, or to taste
¼ cup chopped cilantro
⅛ cup chopped fresh chives
ground black pepper to taste
1 lime, cut into 8 wedges

Steps:

  • Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
  • Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
  • Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
  • Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 9.8 g, Cholesterol 210 mg, Fat 42.3 g, Fiber 1 g, Protein 53 g, SaturatedFat 12.1 g, Sodium 1943.4 mg, Sugar 0.5 g

SLOW-COOKER CHICKEN CONGEE



Slow-Cooker Chicken Congee image

Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget it dinner. Pick and choose from as many toppings as you like to dress up each serving.

Provided by Anna Stockwell

Categories     Dinner     Rice     Chicken     Ginger     Garlic     Wheat/Gluten-Free

Yield Serves 8

Number Of Ingredients 8

2 pounds boneless, skinless chicken thighs
8 cups chicken stock
1 cup long-grain rice
3 small dried red chiles, such as Thai or chile de arbol
1 (3") piece ginger, thinly sliced
2 garlic cloves, pressed
1 1/2 teaspoons kosher salt
Cubed avocado, lime wedges, cilantro, sliced jalapeño, sliced scallions, chopped roasted, salted peanuts, chili oil, fish sauce, hot sauce, soy sauce, and/or crispy fried shallots (for serving; choose as many as you like)

Steps:

  • Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
  • Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
  • Do Ahead
  • Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.

CHICKEN-AND-MUSHROOM CONGEE



Chicken-and-Mushroom Congee image

Congee is a savory rice porridge popular in many Asian countries. This recipe elevates congee to dinner status by incorporating flavorful chicken thighs for protein. Creamy and mild, it is the perfect canvas for dressing up with lively, umami-rich mix-ins like shiitake mushrooms, sesame oil, and chili sauce.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h

Number Of Ingredients 8

1 1/2 pounds bone-in, skin-on chicken thighs (4 to 5)
2 cups low-sodium chicken broth
3/4 cup short-grain white rice, such as arborio
1 (2-inch) piece ginger, peeled and halved lengthwise
4 scallions, white and light-green parts separated from dark-green tops
Kosher salt
6 ounces shiitake mushrooms, stemmed and cut into 1/2-inch slices
Sesame oil and chili sauce, such as sambal oelek, for serving

Steps:

  • In a pot, bring chicken, broth, rice, half of ginger, scallion white and light-green parts, 1 1/2 teaspoons salt, and 4 cups water to a boil. Reduce heat to medium-low; partially cover and simmer, stirring a few times, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate.
  • Increase heat to medium and stir in mushrooms; boil, uncovered, until rice breaks down and mixture is creamy, about 20 minutes. Meanwhile, remove and discard skin and bones from chicken; shred meat into bite-size pieces. Remove ginger and scallions from congee; discard.
  • Thinly slice scallion tops; thinly slice remaining half of ginger into matchstick-size pieces. Stir chicken meat and any accumulated juices into congee and serve topped with scallion tops, ginger, sesame oil, and chili sauce.

CHICKEN CONGEE WITH TURMERIC AND CUMIN



Chicken Congee With Turmeric and Cumin image

This dish, which was created for the 2019 NYT Food Festival by Tyler Heckman, the executive chef at Ferris restaurant in New York, combines his interest in Cantonese cooking with his affinity for the flavors of New York City street food - specifically, the chicken and rice plates sold from halal carts. Congee is a rice porridge popular in China and among other Asian cuisines, and this version is heavily spiced with cumin and turmeric, which lend a golden hue and an earthy flavor. If you haven't made congee before, you might balk at the high ratio of water to rice, but give it time, and the rice will break down until creamy. Spiced chicken, tangy yogurt and a punchy blender hot sauce add texture, richness and brightness to the dish.

Provided by Alexa Weibel

Categories     dinner, condiments, grains and rice, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 23

1 teaspoon neutral oil
3 cloves garlic, peeled and lightly crushed
1 cup jasmine rice, rinsed
1/2 peeled white onion, cut into 2 wedges
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
Kosher salt
3/4 cup plain yogurt
2/3 cup mayonnaise, preferably Kewpie brand
1 tablespoon za'atar
Kosher salt and black pepper
1 cup chopped jarred roasted red bell pepper
1/2 cup Crystal hot sauce
1 tablespoon Champagne vinegar
Kosher salt
5 tablespoons olive oil
1/4 cup ground turmeric
3 tablespoons ground cumin
2 tablespoons ground cardamom
Kosher salt
2 pounds boneless, skinless chicken thighs
Julienned iceberg lettuce
Diced tomato

Steps:

  • Prepare the rice: In a small skillet, sauté the garlic in oil over medium-high heat, until deep golden brown all over, about 3 minutes. Transfer the garlic to a large lidded pot, and discard the oil. Add the rice, onion, turmeric, cumin, 1 teaspoon salt and 10 cups water to the pot and bring to a boil over high. Reduce the heat to medium-high, partially cover the pot with a lid (two-thirds of the pot should be covered) and cook, stirring occasionally, until the rice breaks down and the soup is thick and creamy, 30 to 40 minutes. Remove and discard onion and garlic, if desired. Season congee to taste with salt, remove from heat and cover. (Makes about 7 cups.)
  • Meanwhile, prepare the yogurt sauce: In a medium bowl, whisk together the yogurt, mayonnaise and za'atar. Season to taste with salt and pepper, transfer to a squeeze bottle or a spouted measuring cup, and refrigerate.
  • Prepare the spicy sauce: Add the roasted bell pepper, hot sauce and Champagne vinegar to a blender and purée until completely smooth. Season with salt to taste, transfer to a squeeze bottle or a spouted measuring cup, and refrigerate.
  • Prepare the chicken: In a large bowl, whisk 4 tablespoons olive oil with the turmeric, cumin, cardamom and 1 tablespoon kosher salt. Add the chicken thighs and toss to coat. Heat the remaining 1 tablespoon olive oil in a large cast-iron pan. Working in batches, cook the chicken thighs over medium until a golden crust forms on each side, 6 to 7 minutes per side. Transfer to a cutting board, let rest 5 to 10 minutes, then thinly slice the chicken crosswise.
  • Divide the congee among wide, shallow bowls. Top with the chicken, lettuce and tomato, then drizzle with yogurt and spicy sauce. Pass additional sauces at the table so guests can adjust creaminess or heat level according to preference.

CHICKEN CONGEE



Chicken Congee image

Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.

Provided by Sara Bonisteel

Categories     breakfast, dinner, snack, soups and stews, main course, side dish

Time 2h15m

Yield 3 to 4 servings

Number Of Ingredients 7

3/4 cup/150 grams sushi rice
2 1/2 quarts/2.5 liters chicken stock
Salt
Soy sauce, for serving
Thinly sliced spring onions or scallions, green parts only, for serving
Finely chopped fresh ginger, for serving
Sesame oil, for serving

Steps:

  • Rinse and drain the rice.
  • Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
  • Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 7 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1482 milligrams, Sugar 9 grams

EASY RICE CONGEE



Easy Rice Congee image

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.

Provided by WaterMelon

Categories     One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

RICE CONGEE WITH CHICKEN



Rice Congee With Chicken image

Sometime ago I saw a program on television where they made this with pork. The dish looked very interesting to me and healthy. I have made it now several times as a soup and added my own ingredients. This is what I found out about congee. It's a boiled rice porridge eaten by the Chinese for breakfast. In various areas they will add fermented bean curd, pickles or greens. In the South, meat, chicken, roast duck or fermented eggs are added. The rice will thicken the soup. I went for chicken and mushrooms plus some vegetables, I like to serve this soup/porridge with tea-marbled eggs(recipe #111738) Depending on availabilty and price I do sometimes substitute mushrooms for the shiitake My husband likes the congee sprinkled with chilies for an extra kick. If you make this in advance it will probably be thickened when you reheat it, just add some water or chicken stock.

Provided by PetsRus

Categories     One Dish Meal

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

8 cups good chicken stock
1 cup rice, I prefer short-grain but long-grain works too
4 garlic cloves, crushed
6 ounces fresh shiitake mushrooms, stems removed and sliced (soaked in hot water for 20 minutes also stems removed and sliced) or 12 dried shiitake mushrooms (soaked in hot water for 20 minutes also stems removed and sliced)
1 tablespoon grated ginger
2 cups thin sliced chicken breasts (you can also use cooked chicken, shredded or chopped)
2 cups chopped pak choi (or a mix of these two) or 2 cups leeks, chopped in fine rings (or a mix of these two)
1 tablespoon soy sauce, to taste
1 tablespoon oyster sauce, to taste
salt, to taste
white pepper, to taste
fresh coriander leaves
green onion, chopped
tea marbled egg
finely chopped fresh spinach leaves
chopped chile
egg, thin omelet, cut in fine strips
sesame oil
soy sauce

Steps:

  • Bring chicken stock to a boil, add the rice and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally.
  • Add the chicken, shiitake and ginger, and cook for 5 minutes.
  • Add your chosen vegetables cook for another 3-5 minutes.
  • Taste the soup and add soy, oyster sauce, salt and pepper to taste.
  • Serve in bowls, drizzled with some sesame oil, and any or all of the above garnishes in separate bowls/dishes for people to help themselves.

Nutrition Facts : Calories 386.3, Fat 6.2, SaturatedFat 1.7, Cholesterol 14.4, Sodium 1063.9, Carbohydrate 64.4, Fiber 1.9, Sugar 9.5, Protein 16.8

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From foodandwine.com


COMFORTING BUBUR AYAM (INDONESIAN CHICKEN CONGEE, RICE …
2021-12-15 You can cook congee in a rice cooker or on a stove top; Chicken, either skinless boneless or with boned in and skin intact; I use two sauces in this recipe: fish sauce and soy sauce; White pepper and yes, it has to be white pepper; Topping: green onions, fried shallot, Chinese doughnuts; How to cook chicken congee. Cook the rice in a rice ...
From ketchupwithlinda.com


CHICKEN CONGEE (CHINESE RICE PORRIDGE) - PIQUANT POST
Substitute chicken drumsticks for chicken thighs, duck or ham. We recommend sticking with a fattier meat to prevent it from drying out. For vegan/vegetarian, use shiitake mushrooms, as in this Vegan Congee recipe. Or, try our Vegan Dan Dan Noodles recipe!. For seafood recipes using our Salt & 2 Pepper spice blend, try our Salt & 2 Pepper Shrimp, Hong Kong Scallops, or …
From piquantpost.com


NOURISHING LIVER, VEGETABLE & SWEET RICE CONGEE
2020-05-27 Place rice in a large pot with the chicken bone broth. Bring the pot to a boil and simmer for 20 minutes. Meanwhile, chop the chicken liver into small pieces, and marinate the liver in tamari and cooking wine for 30 mins. Finely grate the ginger, shred the carrots, then add them into the pot of partially cooked sweet rice.
From yangsnourishingkitchen.com


RED RICE CONGEE WITH CHICKEN, KIMCHI, AND MUSHROOMS RECIPE
2014-12-26 Step 1. Bring rice, 1½ cups chicken stock, and a pinch of salt to a boil in a medium saucepan. Reduce heat to a gentle simmer and cook 25 …
From bonappetit.com


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