Sesame Ginger Chicken Congee – Chicken Rice Soup
Enjoy your warm and comforting bowl of Congee!
Congee, also known as rice porridge, is a traditional Asian dish that has been enjoyed for centuries. It is a simple and comforting meal made by boiling rice in water or broth until it becomes soft and creamy. Congee can be flavoured with a variety of ingredients such as meat, seafood, vegetables and herbs, making it a versatile dish that can be tailored to individual tastes and preferences.
Congee has a long history in Asia, dating back to ancient times. It is believed to have originated in China over 2,000 years ago and has since spread throughout Asia, with variations of the dish found in Japan, Korea, Vietnam, Pakistan, India and other countries. In Pakistan, it is called Khichdi and served with a variety of toppings. In China, Congee was traditionally eaten for breakfast, but it is now enjoyed at any time of day and can be found in many restaurants and street stalls throughout the country.
There are many benefits to eating congee. First and foremost, it is easy to digest, making it an ideal meal for people who are sick or recovering from an illness. Congee is also high in nutrients and can be a good source of protein, carbohydrates and fiber. It is low in fat and calories, making it a healthy option for people who are watching their weight or trying to eat more healthily. Overall, congee is a simple yet delicious and nutritious dish with a rich history and cultural significance. Whether enjoyed as a comfort food or a healthy meal, it is a versatile dish that can be enjoyed by people of all ages and backgrounds.
Congee is well popular in our household as a weekend comfort meal with all the trimmings and toppings.
Congee has a long history in Asia, dating back to ancient times. It is believed to have originated in China over 2,000 years ago and has since spread throughout Asia, with variations of the dish found in Japan, Korea, Vietnam, Pakistan, India and other countries. In Pakistan, it is called Khichdi and served with a variety of toppings. In China, Congee was traditionally eaten for breakfast, but it is now enjoyed at any time of day and can be found in many restaurants and street stalls throughout the country.
There are many benefits to eating congee. First and foremost, it is easy to digest, making it an ideal meal for people who are sick or recovering from an illness. Congee is also high in nutrients and can be a good source of protein, carbohydrates and fiber. It is low in fat and calories, making it a healthy option for people who are watching their weight or trying to eat more healthily. Overall, congee is a simple yet delicious and nutritious dish with a rich history and cultural significance. Whether enjoyed as a comfort food or a healthy meal, it is a versatile dish that can be enjoyed by people of all ages and backgrounds.
Congee is well popular in our household as a weekend comfort meal with all the trimmings and toppings.Ingredients
- 2 cups of sushi rice or short grain rice
- 2-3 chicken legs or equivalent chicken meat with skin and bone big pieces
- 6-8 cups of water or broth
- 1 medium onion roughly chopped
- 2 thumbs size ginger sliced
- 1 medium potato peeled and chopped in small cubes
- 1 large carrot peeled and chopped in small chunks
- 1 courgette chopped in small chunks
- Salt to taste
- Toppings ideas: Green onions shredded chicken, Sesame seeds, chilli flakes, chopped green chillies, lemon juice, chopped coriander, chilli garlic oil, freshly ground black pepper boiled or poached eggs
Sauce to serve with (mixed all the ingredients together)
- 2 tbs finely minced ginger
- ¼ cup finely sliced spring onion
- 1/2 lemon juice
- 1/2 cup soy sauce or coconut aminos gluten free alternative to soy sauce
- Chilli oil to taste
- 1 tbs Honey
- 1 tbs Apple cider vinegar
- 1 tbs chilli oil optional
- 1 tbs Sesame oil
Instructions
- Rinse the sushi rice thoroughly in cold water until the water runs clear.
- In a large pot/instant pot/pressure cooker bring the rice, ginger, carrots chicken, salt, pepper and water or pre-prep broth to a boil over high heat.
- Once boiling, reduce heat to low and let simmer for about 1 to 1.5 hours, stir occasionally, if not cooking in an instant pot. In instant pot cook until rice are done and chicken is cooked.
- Take the chicken out and whisk the rice to fluff up and to give it a more soupy porridge like consistency (check the cooking video) add more water if required.
- Now add potatoes and onions and cook again until potatoes are done.
- Fish out the ginger slices and add courgette and 2-3 whole eggs (or beaten eggs) slowly and leave it for couple of minutes or until eggs are cooked to your liking.
- Shred the chicken, discarding the bones and set the chicken aside as a topping.
- Serve hot with desired toppings.
