Delicious Chinese Congee In 15 Minutes (Fast Rice Porridge) Stay At Home Cooking

Ingredients

• 6 cups Water (approximately 1.5 liters, boiled)
• 2 cups Cooked Rice (cold leftover rice, preferably jasmine or short‑grain)
• 200 g Chicken Meat (shredded meat from 2 thighs and drumsticks, bones removed)
• 2 stalks Green Onions (thinly sliced for garnish)
• to taste Salt (optional, for seasoning)

Instructions

1. Boil Water

   Fill the electric kettle with 1.5 L (about 6 cups) of water and bring it to a rolling boil.

   Time: PT4M

2. Shred Cooked Chicken

   Remove the meat from the bones of two chicken thighs and drumsticks, then shred the meat using two forks or your hands.

   Time: PT3M

3. Blend Rice with Hot Water

   Place 2 cups of cold leftover rice into the blender. Add 2 cups of the freshly boiled water and blend for about 30 seconds. Then add the remaining 4 cups of boiled water and give it a quick pulse to combine.

   Time: PT2M

4. Simmer the Congee Base

   Pour the blended rice‑water mixture into a saucepan. Bring to a gentle boil, then reduce to a low simmer, stirring occasionally to prevent sticking. Simmer for about 8 minutes.

   Time: PT8M

   Temperature: Medium heat

5. Add Shredded Chicken

   Stir the shredded chicken into the simmering congee. Continue to cook for another 5 minutes, or until the rice has fully broken down and the chicken is heated through.

   Time: PT5M

   Temperature: Medium heat

6. Garnish and Serve

   Ladle the hot congee into bowls, sprinkle sliced green onions on top, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

35 g

Fat

5 g

Fiber

1 g