Cheerful Chicken Congee

Cheerful Chicken Congee Recipe by Yummy Calories

The only thing I crave when I’m not feeling well is chicken congee. Not only does it nourish my body, it also puts me in a more cheerful disposition and mood. My in-laws were recovering from a Covid-19 infection and this chicken congee is just what they need. It’s also getting much colder these days so it’s perfect for that too.

My dear friends, if you are feeling unwell, this is sure to lift your spirits and help you recover. If you happen to live in Perth and south of the river, I’ll gladly bring some to you. I love meeting my readers and hope to share a little kindness and empathy with each interaction. Stay safe and well!


Serves 8 (276 calories per serve)

Prep time 20 mins
Cook time 1hr 20 mins

500g chicken breast fillets
8-10L water (depending on your preferred consistency – Omnivores Cookbook has a good guide)
1.5 cups of rice (short/medium grain is best for a creamier result)
1/2-1 tbsp salt
1 tsp white pepper
1 tbsp chicken bouillon
2cm piece of ginger, julienned
1 spring onion stalk, sliced
1 bunch coriander, sliced
1 tbsp fried garlic

Note: I usually make multiple portions and cook for my extended family and friends while I’m at it. I have a giant stock pot similar to this that’s perfect for sharing this chicken congee around.

Boil the water and the chicken breast fillets in a large pot for 20 minutes or until cooked through. Take out the cooked chicken, shred and set aside. If you have a Thermomix, you can cut your chicken into 2cm pieces and shred for 3 sec/reverse/speed 4.

Add the rice, salt, pepper and chicken bouillon and cook on low-medium heat for an hour until sufficiently cooked and creamy. Partially cover with a lid to prevent it boiling over. Stir it every few minutes so the rice doesn’t get stuck to the bottom and into a gluggy mess. Add more water if it’s getting too thick.

When it’s at the right consistency, mix in the shredded chicken, top with ginger, spring onion and fried garlic. Wait a few minutes to cool and serve while still hot.


Step by Step Video

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