Recipe: Perfect Malaysian Rice and Chicken Congee

Malaysian Rice and Chicken Congee. Great recipe for Malaysian Rice and Chicken Congee. Congee is a comforting dish full of nutrients, delicious and easy to make. It is basically rice that you cook with a lot of water and boiled till mushy then chicken stock and vegetables are added into the congee.

Pour the rice into a heavy stock pot (a cast iron pot works great). Add in the water, ginger and chicken thighs. Bring the pot to a boil then immediately turn down the heat. You can cook Malaysian Rice and Chicken Congee using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of Malaysian Rice and Chicken Congee

1. It's 1 cup of rice.
2. Prepare 5 cups of water.
3. It's 3 cm of ginger, julienned.
4. Prepare 2 of carrots, diced.
5. It's 200 grams of chicken breast.
6. Prepare 1 of chicken stock cube.
7. You need of Salt and pepper.
8. You need of Condiments.
9. Prepare of Chopped spring onions.
10. Prepare of Pickled radish.
11. Prepare of Crispy garlic.
12. You need of Crispy shallots.
13. You need of Salted eggs.
14. You need of Crispy Anchovies.
15. It's of Salty Soya Sauce.
16. You need Dash of sesame oil.

Congee is a type of rice gruel or porridge popular in Asian cuisine. It's usually made of meat, seafood, and other regional ingredients for added flavor. While it's served primarily for breakfast, rice congee can also be enjoyed at any time of the day as a side dish or meal on its own. A simple and delicious warm bowl of Chicken Congee or Rice Porridge With Chicken is what I like when I'm feeling under the weather.

Malaysian Rice and Chicken Congee step by step

1. Wash the rice few times and transfer into a pot. Add in water. Bring the pot to a boil then immediately turn down the heat. Allow the pot to simmer, covered, for until the rice has absorbed most of the liquid and looks soft and mushy. (I used my instant pot and cooked them on porridge setting.).
2. While waiting for the rice to cook, bring to boil the chicken breast with 3 cups of water and one chicken stock. Once cooked, remove them and add the chicken stock into the rice pot. Continue cooking the rice. After a total cookjng time of one hour the rice will be very soft. Add in the ginger, salt and pepper. Let simmer for another ten minutes...
3. When the chicken are cool enough shred them to strips. Now you can add the shredded chicken back into the congee or put it in your condiments bowl as in the photo....
4. Prepare the rest of the condiments. Fry the shallots, garlic and anchovies till crispy. Boil the salted egg and chop the spring onions. Spoon the congee into individual bowls and garnish with your condiments of choice.. add in chopped bird eye chillies if desired. Enjoy.

When water boils, put the plate of chicken in. May substitute chicken with other meat e.g. pork/beef. Stirring is important, to achieve smooth congee. NOTE: Usually when cooking congee with electric rice cooker, i need to click it 'on' a few times after it switched off (automatically) because congee has to simmer for some time to be smooth. This simple and tasty Chicken Rice Porridge (Chicken Congee) is so easy to prepare.