Chicken Congee

Chicken Congee is an excellent recipe for the winter months, especially if you are feeling under the weather. Think of it as thickened chicken soup; it isn’t a stretch as both use chicken stock. One has noodles while the other has rice. It can be eaten any time of the day. I usually eat it for breakfast or lunch. I find it very nourishing and filling.

According to Wikipedia congee is a type of rice porridge or gruel. Upon reading the description, I had no idea, so many Asia countries made this. Roger found the original recipe on the NYT Cooking website. We sprinkle scallions, and ginger on it and swirl in a generous drop of sesame oil. I will have to give the other toppings a try for variety. We have made this with Basmati Rice and Sho-Chiku-Bai Sweet Rice.

This recipe makes excellent use of a chicken carcass and switches it up when you get tired of soup. As a bonus, it warms up the kitchen and adds humidity back into the air, which is a plus during the winter. The only drawback is it requires some time to create the chicken stock and someone to occasionally stir it while it simmers for a couple of hours.

Congee Rice

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