Chicken Congee

Learn how to make congee with this speedy recipe using ground chicken and vegetables. Get a simple tip to speed up rice cooking for a creamy, hearty one-bowl meal!

5 from 4 votes

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Course: Main Course

Cuisine: asian, Chinese

Diet: Gluten Free, Low Fat

Prep Time: 5

Cook Time: 30

Servings:

Calories: 744kcal

Author: Lei

Ingredients

2 tablespoon oil
1 cup ground chicken more or less to your liking
1 cup rice
2 cup mixed vegetables more or less to your liking
1/2 cup chopped celery
8 cup water 5-8 cups
1 pinch salt
1/2 teaspoon black pepper powder more or less to your liking

Instructions

Cooking Ground Chicken: In a saucepan( or non-stick pan), heat oil and add ground chicken over medium heat. Cook, stirring occasionally, until it’s lightly browned
Cooking the congee: Add rice, water, and veggie mix to the saucepan. Bring to a boil, reduce the heat to low and simmer for 15-20 minutes. Add more water if it gets too thick.
Seasoning: Add salt and pepper to taste, then stir in the chopped celery. Cook for an additional 5 minutes.

Notes

Rice: Short-grain rice is the way to go—it’s stickier than long-grain, making it the perfect choice!
Ground Chicken: I use store-bought ground chicken, but you can also grind your own in a food processor. I’ve also tried ground beef—it’s just as delicious!
Veggies: The veggie mix is flexible, but a combination of carrots, corn, and peas adds a nice touch of sweetness.
Celery: The celery adds a fresh, tasty flavour to this congee. Look for Chinese celery at a Chinese grocery store—it’s even more flavorful!
Water: The amount of water you use depends on your preference. Use a 1:5 rice-to-water ratio for a risotto-like thickness or a 1:8 ratio for a more soupy texture.
Ground chicken can become sticky when cooked in a saucepan. I find it easier to cook it in a non-stick pan first, then transfer it to the saucepan for the congee.
When cooking congee, be sure to stir occasionally to prevent it from sticking to the bottom of the saucepan.
Once the chicken mince is cooked, combine all ingredients, and you can transfer them to the rice cooker. Most rice cookers have a congee cooking option.

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