Congee with soy eggs
This savoury, Asian version of our much loved porridge contains rice and meaty chicken stock to flavour the broth, and makes a wonderful breakfast or comforting dinner
Congee with chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp vegetable oil
- 2 garlic clovesfinely chopped
- thumb-sized piece of gingerpeeled and finely chopped or sliced
- 4 spring onionsfinely sliced, white and green parts separated
- 360g cooked jasmine rice(100g uncooked rice should make this amount)
- 1 litre chicken stock
- 2 cooked chicken legsshredded
- 1-2 tsp fish or light soy sauce
- 1-2 tsp toasted sesame oil(optional)
- small handful of corianderroughly chopped
- 4 tsp chiu chow chilli oil
- pinch of ground white pepper
Nutrition: Per serving
- kcal566
- fat19g
- saturates4g
- carbs58g
- sugars1g
- fibre2g
- protein40g
- salt4g
Method
step 1
Heat the vegetable oil in a saucepan over a medium heat and cook the garlic, ginger and spring onion whites for 2 mins until fragrant and soft.
step 2
Add the cooked rice and stock, and bring to the boil. Reduce the heat to a simmer and cook for 15 mins – it should become thick, like porridge. You can add more liquid (up to 500ml) while cooking if you prefer a looser consistency.
step 3
Stir in the cooked chicken and cook until the chicken is fully heated through. Add the fish or soy sauce, adding more to taste if needed, and the sesame oil, if using. Stir.
step 4
When you’re ready to serve, ladle into bowls and top with the spring onion greens, the coriander, chilli oil and a pinch of white pepper.
