Hong Kong Style Chicken Congee

Matched 7/10 ingredients for nutrition · 7/10 for price.

• jasmine rice, rinsed until water runs nearly clear240g→ Rice (cooked)· €0.60
• unsalted chicken broth (or water + 1 tsp salt)1920g→ Chicken· €23.04
• boneless chicken thighs, thinly sliced300g→ Chicken· €3.60
• thumb-sized piece fresh ginger, peeled and cut into thin matchsticks10g→ Ginger· €0.90
• spring onions, whites and greens separated, thinly sliced200g→ no nutrition match· €1.80
• sesame oil4.6g→ Oil· €0.02
• light soy sauce17.3g→ Soy sauce· €0.09
• 1/2 tsp white pepper100g→ no nutrition match· €1.80
• Pinch of salt, to taste100g→ no nutrition match· €1.20
• Optional toppings: crispy fried shallots, century egg wedges, steamed youtiao pieces, chili oil50g→ Egg· €0.35

Instructions

8 steps

1. 1

   Rinse the jasmine rice in cold water 3–4 times until most of the starch cloudiness fades. Drain well.

2. 2

   Add the rice and chicken broth to a heavy pot. Bring to a gentle boil over medium-high heat, then lower to a steady simmer.

3. 3

   Cook uncovered for 45–55 minutes, stirring every 8–10 minutes so the rice does not stick. Add a splash of water if it thickens too fast — Hong Kong-style congee should be silky and pourable, not stiff.

4. 4

   While the rice softens, toss the sliced chicken with sesame oil, soy sauce, white pepper, and half the ginger matchsticks. Let it rest 10 minutes.

5. 5

   When the grains have broken down into a creamy porridge, stir in the remaining ginger and the spring onion whites. Simmer 2 minutes.

6. 6

   Scatter the marinated chicken into the pot in a thin layer. Stir gently and cook 4–6 minutes until the chicken turns opaque and tender.

7. 7

   Taste and adjust salt. Ladle into bowls, finish with spring onion greens, and add any optional toppings you like.

8. 8

   Serve hot. For classic cha chaan teng vibes, pair with a soft youtiao stick on the side for dipping.