Chicken Congee Recipe

Delicious Chicken Congee Recipe:


Bone-in Chicken Breasts      2 pieces (about 3 pounds)
Sushi Rice                             1.5 cups
Water                                     11 cups (10 cups for LC pots) ; some (for soaking rice)
Salt                                         1/2 teaspoon (for rice) ; 2.5 teaspoons (for chicken)
White Pepper Powder            1/8 teaspoon
Ginger Powder                        1/8 teaspoon
Green Onion (Chopped)         3/4 cups

Le Creuset 4.5 Quarts Round Oven


1. Rinse the rice, then add enough water for soaking. Add 1/2 teaspoon salt and mix well, set it aside.

2. Boil the water. While waiting, add salt, white pepper powder and ginger powder to marinate chicken pieces.

3. Add rice into boiling water and cover with lid. Bring it to a boil then reduce heat to medium (regular pot) or almost low heat (LC pot), cook for 30 minutes or until rice started to break down.

4. Add chicken and stir well, cover with lid and cook for 10 minutes.

5. Add 3 tablespoons green onion and stir well, cover and cook for 10 minutes. Sprinkle some green onion for garnish and serve.

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This entry was posted in Asian Recipes, Breakfast choice, Cast Iron Recipe, Chinese Food, Easy Cooking, Healthy Eat, Hong Kong Style Recipes, Le Creuset Recipe and tagged , , , , , , , . Bookmark the permalink.

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