🍲 The Perfect Congee (鷄粥)

Ingredients

• 1 cup Short-Grain Rice (Rinsed twice, drained)
• 8 cups Water (Pre‑boiled, filtered)
• 12 oz Chicken Breast (Boneless, skinless, thinly sliced)
• 1 tbsp Oyster Sauce (Chinese style)
• 2 tsp Cornstarch (For coating chicken)
• 1 tsp Chicken Bouillon Powder (For marinating chicken)
• 2 tbsp Water (Room temperature, for marinating)
• 2 tbsp Vegetable Oil (Neutral oil, helps keep chicken pieces separate)
• 0.5 oz Ginger (Peeled, sliced thin then minced)
• 1 tsp Salt
• 1 tsp Chicken Bouillon Powder (For final seasoning)
• a few sprigs Cilantro (Chopped, optional garnish)
• 2 stalks Green Onion (Chopped for garnish)

Instructions

1. Rinse the Rice

   Place 1 cup short‑grain rice in a fine‑mesh sieve and rinse under cold water twice until the water runs clear. Drain well and set aside.

   Time: PT2M

2. Prep Aromatics

   Peel the ginger and slice it thin, then mince into strips. Chop cilantro and green onion into small pieces. Set aside separately.

   Time: PT3M

3. Slice the Chicken

   Trim any excess fat from the chicken and cut into thin, bite‑size slices.

   Time: PT3M

4. Marinate the Chicken

   In a mixing bowl combine 1 tbsp oyster sauce, 2 tsp cornstarch, 1 tsp chicken bouillon, 2 tbsp water, and 2 tbsp vegetable oil. Mix for 30 seconds, then massage the chicken slices into the mixture for another 20‑30 seconds until the coating is even and no liquid pools.

   Time: PT2M

5. Boil Water

   Add 8 cups water to the large pot and bring to a rolling boil over high heat.

   Time: PT5M

6. Cook the Rice Base

   Add the rinsed rice to the boiling water, give a quick stir, then cover the pot partially and reduce heat to medium. Let it simmer for 25 minutes without stirring.

   Time: PT25M

7. Break Up the Rice

   After 25 minutes, use a whisk to gently break up the rice grains, stirring continuously for 2‑3 minutes until the porridge is smooth and silky.

   Time: PT3M

8. Add the Chicken

   Increase heat to high, then add the marinated chicken slowly over about 30 seconds, spreading the pieces apart. Gently stir with chopsticks for 1 minute until the chicken is just cooked through.

   Time: PT2M

9. Season the Congee

   Stir in 1 tsp salt, 1 tsp chicken bouillon, and the minced ginger. Mix for 20‑30 seconds until evenly distributed.

   Time: PT1M

10. Finish Cooking

    Turn off the heat and let the congee sit for 1 minute to settle.

    Time: PT1M

11. Plate and Garnish

    Ladle the hot congee into serving bowls. If the texture is too thick, thin with a little boiled water. Top each bowl with chopped cilantro and green onion.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

12g

Carbohydrates

30g

Fat

5g

Fiber

1g