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Chicken Congee Recipe for the Soul (Vegan Option)

Chicken Congee - one of my absolutely favourite "meals for the soul". It's warm, nourishing and comforting.



I discovered congee, known as rice porridge whilst living in Singapore where it's a really popular dish. It is typically eaten for breakfast but can be served anytime of the day. The dish is said to root back to Tamil people from Ancient India but you’ll find it in slightly different forms from all across Asia. Known as Bubur Ayam in Indonesia, Jook in China and Chao in Vietnam, it can be described as gruel but that's such a horrible, unpalatable word I wish I hadn't written it. For me it’s a hearty rice dish, not dissimilar to a really soft risotto and it can be topped with asian greens, crispy onions, black bean paste, hard boiled eggs and of course some fresh chilli or sambal. It's one of those dishes that once you’ve got the base, (which is mild in flavour and great for babies, elderly and sick people) you can go crazy with the toppings of your choice. My favourite recipe is listed below made with organic chicken and the best quality chicken or bone broth you can find but I have also shared a vegan version that is super tasty.

Best Chicken Congee Recipe

INGREDIENTS 1 1/4 cup brown rice, rinsed and drained 4 cups low-salt chicken broth or any quality bone broth 6 cups water 2-inch piece ginger, cut 4 slices 500g boneless skinless chicken thighs splash of tamari or soy sauce 2 teaspoons salt TOPPING IDEAS TO SERVE Sliced spring onion or crispy onion Sauteed bok choy or other greens Sesame seeds Boiled Egg or Century eggs Shredded ginger Sambal, fresh chlili, Chilli oil or sesame oil Coriander INSTRUCTIONS - SLOW COOKER Combine rice, ginger, chicken, chicken broth, water, salt, and soy sauce in the bowl of a slow cooker. Cook on the high heat setting for 5-6 hours or on the low heat setting for 7-8 hours. Remove chicken about halfway through the cooking time and set aside to cool. Porridge is done when the consistency is almost smooth. Season to taste with additional salt. Shred the chicken into bite-size pieces using two forks or your hands. Ladle porridge into bowls and top with shredded chicken, vegetables, and other garnishes. INSTRUCTIONS - STOVETOP To prepare on the stovetop, follow above directions except use a large pot. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 3-4 hours, stirring occasionally.

Vegan Ginger Congee

INGREDIENTS 1 1/4 cup brown rice, rinsed and drained 4 cups veggie stock (ideally homemade) 6 cups water 2-inch piece ginger, cut 4 slices 2 teaspoons salt Put all the ingredients in a large pot. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 2-3 hours, stirring occasionally. TOPPING IDEAS TO SERVE Sliced spring onion or crispy onion Sauteed bok choy or other greens Sesame seeds Shredded ginger Sambal, fresh chilli, Chilli oil or sesame oil Coriander Tofu or tempe


I hope you enjoy. If you have any feedback or would like to share your soul food recipes with me please get in touch miki@positiveimpact.global @miki.massey https://www.facebook.com/PositiveImpactGlobal/



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