Chinese Chicken Congee

By Poh Ling Yeow
Serves  4
Print recipe


Stock (yield at the end must be at least 2L)


  • 2L chicken stock
  • 2 Tbs olive oil
  • 2 cloves garlic, peeled, crushed
  • 2cm piece of ginger, peeled, finely chopped
  • 2-3 stalks spring onions, sliced 5mm
  • 2 Tbs Shaoxin rice wine (easily found in most supermarkets and Asian grocers)
  • 1 cup jasmine rice
  • Salt to taste


  • 3 stalks spring onions, finely sliced
  • 1/2 packed cup roughly chopped coriander, stalks included
  • 3cm piece of ginger, peeled, finely shredded
  • 1/3 cup deep fried shallots (easily found at most Asian grocers and some supermarkets)
  • 80ml light soy
  • 1 Tbs white pepper
  • 60ml sesame oil


  1. To make the stock, place the chicken water and salt in a large stock pot and bring to the boil. Reduce the heat and simmer until 2/3 of its original volume. After about 30 minutes of simmering, check the flesh is cooked through - to check, lift the chicken by a leg and it should tear away with ease. Take the chicken out of the stock, remove the legs and breasts, then return the carcass to the liquid to continue to simmer. Meanwhile cool and shred the flesh with clean hands into a bowl, cover and refrigerate until needed.
  2. To make the congee, combine the oil, garlic, ginger and spring onions in a large heavy based non-stick saucepan over medium-high heat. Stir fry until the aromatics are golden and fragrant. Add the Shaoxin rice wine, rice and stock. Bring to a boil, then reduce to a simmer to cook until the rice has broken down to a thick soup. If the congee is a little thick, simply add more stock or water is also fine - the rice tends to be thirsty! Add salt to taste and serve piping hot - each bowl with a drizzle of soy and sesame oil, a decent shake of white pepper, a few drops of sesame oil, then a garnish of spring onions, ginger, coriander and fried shallots.

Chinese Chicken Congee

Watch Film