Chicken and Egg Congee
ChineseChinese RecipesDesi eggsEasy
A comforting rice porridge with tender chicken and a stirred-through egg — the gentle Chinese congee, perfect for cold days.
Prep time10 min
Cook time55 min
Total time65 min
Servings4
Ingredients
- 1 cup rice, rinsed
- 150 g chicken, thinly sliced
- 1 egg
- 6 cups water or chicken stock
- 1 tsp ginger, grated
- 1 tbsp light soy sauce
- 1/2 tsp white pepper
- 1/2 tsp salt
- 2 spring onions, chopped
- 1 tsp sesame oil
Method
- Bring the water or stock to a boil and add the rice.
- Simmer on low heat for 45 minutes, stirring occasionally, until creamy.
- Add the chicken and ginger and cook for 10 minutes.
- Season with soy sauce, salt and white pepper.
- Crack in the egg and stir through. Serve with spring onions and sesame oil.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)16 g
Fat (estimate)6 g
Carbs (estimate)38 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Stir the congee often so it does not catch on the bottom of the pot. Food safety: chicken must be cooked through with no pink parts, and the egg fully cooked. Allergens: contains egg and soy (soy sauce). Substitute: use leftover cooked chicken, or make it vegetarian with mushrooms. Nutrition is an estimate per serving.