Chicken & Rice Congee

Name: Chicken & Rice Congee
Prep time: 15
Cook time: 55

5 out of 5 stars (based on 13 reviews)

15 min prep

55 min total

6 servings

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7 ingredients

Congee is a perfect dish for people going through treatment or recuperating. It’s gentle on the stomach and thought to improve the appetite. If you make congee with brown rice, you get the benefits of...

2 half skinless chicken breasts on the bone
4 skinless chicken thighs on the bone
10 cups chicken stock or water
3 ¼-inch-thick) slices fresh ginger
3 scallions, halved crosswise and smashed with flat side of a heavy knife
½ teaspoon salt
1 cup long-grain white or brown rice

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Nutrition Facts

Calories

452 cals

Fat

12 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

5 g

Carbohydrates

39 g

Sugar

7 g

Fiber

1 g

Protein

45 g

Sodium

904 mg

Directions

Bring chicken and broth (or water) to a boil in a large 10-cup pot. Add wine, ginger, scallions and simmer, uncovered, for 20 minutes or until breast meat is cooked, skimming off foam occasionally. Transfer the two chicken halves with tongs to a bowl. Continue cooking the thighs in the broth for another 40 minutes.
When the breast meat has cooled completely remove the bones and tear the meat into shreds. Keep covered in the fridge until ready to use. Bring to room temperature before serving.
Strain the stock through a large sieve into a large bowl. Discard solids and wipe the cooking pot clean. You should have about 8 cups: if less, add water; if more, cook longer after adding rice. Return stock to the cleaned pot and check for salt. Add the rice.
Bring to a boil and stir. Reduce heat to low. Simmer covered stirring from time to time, until the rice is the consistency of oatmeal, about 1½-1 ¾ hours. If you have a heat diffuser, slip it under the pot to slow the cooking. Stir frequently during last 1/2 hour of cooking as the congee will be thick and tend to stick. Congee will continue to thicken as it stands, so thin with water if necessary.
Season congee with salt to taste. Serve topped with chicken and accompaniments to taste, such as chopped scallions, soy sauce, poached or hard boiled egg, salted roast peanuts or pickled vegetables.

Chef Tips

Try using leftover rice to cut down on the cooking time.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society