Fujian Egg and Chicken Congee
ChineseChinese RecipesDesi eggsEasy
A soothing Fujian rice porridge with chicken, egg and ginger — a gentle breakfast or light dinner, just like home.
Prep time10 min
Cook time25 min
Total time35 min
Servings2
Ingredients
- 2 eggs, beaten
- 150 g chicken, cut into small pieces
- 1/2 cup rice, washed
- 4 cups water or light chicken stock
- 1 tbsp grated ginger
- 2 spring onions, chopped
- 1 tbsp soy sauce
- 1/2 tsp white pepper
- 1/2 tsp salt
Method
- Bring the water or stock to a boil and add the rice and ginger.
- Simmer on low heat for 20 minutes, stirring occasionally, until creamy.
- Add the chicken pieces and cook for 5 minutes until done.
- Season with soy sauce, salt and white pepper.
- Stir the congee in a circle and drizzle in the beaten egg to form ribbons.
- Garnish with spring onions and serve hot.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)22 g
Fat (estimate)11 g
Carbs (estimate)24 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
Food safety: cook chicken until no pink remains and egg ribbons until fully set. Allergens: egg, soy. Substitute: use leftover boiled rice to shorten the cooking time, or skip the chicken for a plain egg congee. Nutrition figures are estimates only, based on standard per-egg values.