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Chicken and ginger congee

Mix up your porridge with our savory congee topped with crispy fried chicken, ginger and garlic. Traditionally a breakfast dish, but satisfying at any time of the day

AuthorRazaul Haque
RatingDifficultyIntermediate

Mix up your porridge with our savory congee topped with crispy fried chicken, ginger and garlic. Traditionally a breakfast dish, but satisfying at any time of the day

SaveSave to BigOven

Yields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 200 g basmati rice
 1.50 l chicken stock
 2 ginger thumb-sized pieces, shredded
 2 tbsp vegetable oil
 200 g cooked chicken
 2 garlic cloves, sliced
 4 spring onions , thinly sliced

1

STEP 1

Wash the rice well in lots of cold running water until the water runs clear. Tip into a large pan or casserole, pour in the chicken stock and add ½ the ginger. Simmer gently for 1 hour 30 minutes, stirring regularly, until the rice is broken down and it has thickened.

STEP 2

Heat the oil in a frying pan and fry the chicken, remaining ginger and garlic until crisp. Spoon the rice into bowls and top with the chicken, spring onions and some chilli oil, if you like.

Category

Ingredients

 200 g basmati rice
 1.50 l chicken stock
 2 ginger thumb-sized pieces, shredded
 2 tbsp vegetable oil
 200 g cooked chicken
 2 garlic cloves, sliced
 4 spring onions , thinly sliced

Directions

1

STEP 1

Wash the rice well in lots of cold running water until the water runs clear. Tip into a large pan or casserole, pour in the chicken stock and add ½ the ginger. Simmer gently for 1 hour 30 minutes, stirring regularly, until the rice is broken down and it has thickened.

STEP 2

Heat the oil in a frying pan and fry the chicken, remaining ginger and garlic until crisp. Spoon the rice into bowls and top with the chicken, spring onions and some chilli oil, if you like.

Chicken and ginger congee

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