How to make chicken congee, or cháo gà! This is so healing when you’re sick or feeling sad. I’m not always a big fan of congee, but chicken congee definitely hits different.
📝 Ingredients
Servings: 2–3
⏱ Time: ~1 hr 15 mins
For different servings, multiply ingredients accordingly.
🍚 Congee Base
- 1–1.5 cups cooked jasmine rice
- ½ sliced ginger
- 1 tbsp minced garlic
- 2 tbsp chopped onion leeks
- 2 cups water
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 carrot, chopped
- Black pepper to taste
🍗 Chicken Marinade
- ¼ lb boneless chicken thigh
- Sugar, salt, MSG, and ground white pepper (to taste)
- 1 tbsp oyster sauce
- ½ tbsp chicken bouillon powder
- ½ tbsp cornstarch mixed with ½ tbsp water
🍳 Optional Toppings
- Egg (soft-boiled or poached)
- Chili oil
👩🍳 Directions
- Prepare and chop the green onion, garlic, and ginger.
- In a pot, sauté the aromatics. Add in the cooked rice, water, and chicken broth.
- Stir in 1 tbsp fish sauce, cover, and let simmer on low for 30 minutes.
- Add in chopped carrots, cover again, and simmer for another 10 minutes.
- Meanwhile, marinate the chicken with seasoning, oyster sauce, bouillon, and cornstarch slurry.
- Add the marinated chicken into the congee and simmer for 20 minutes or until fully cooked and tender.
- Season with black pepper. Serve hot and top with optional egg and chili oil if desired.
Tamonde 