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Home / Cuisine / Asian / Chicken Rice Porridge

Chicken Rice Porridge

By: 👩‍🦳 Linda · Published: 🖨 November 7, 2010 · Updated: 💻October 23, 2017 · 🗨 44 Comments

Recipe ▼

This simple and tasty Chicken Rice Porridge (Chicken Congee) is so easy to prepare. It makes a delicious breakfast and is a bowl of comfort any time of the day.

This simple and tasty Chicken Rice Porridge (Chicken Congee) is so easy to prepare. It makes a delicious breakfast and is a bowl of comfort any time of the day. | RotiNRice.com

I am really excited to tell you today that I have been featured over at House of Annie as the October Top Commenter. Nate and Annie came up with this wonderful idea of showing appreciation to their regular visitors by featuring them each month. That’s a really cool idea! You can read about the fun little “interview” they did with me here. While you are there, please check out their fantastic collection of recipes.

Nate and Annie currently reside in Kuching, Sarawak. Sabah and Sarawak makes up East Malaysia. They are situated on the island of Borneo and are separated from the Peninsular by the South China Sea. Their history, geography, and makeup are quite different from that of the Peninsular. I have visited Kuching several times and have enjoyed my stay there.

This simple and tasty Chicken Rice Porridge (Chicken Congee) is so easy to prepare. It makes a delicious breakfast and is a bowl of comfort any time of the day. | RotiNRice.com

Sarawak Pineapples and Pepper

Two of the most renown food items of Sarawak are the pineapple and pepper. Pineapples are known as nenas in Malay and the Sarawak pineapple is minimum in size with a pale yellow flesh. It is very sweet and delicious. The Sarawak pepper is considered by many as one of the finest white peppercorns available. The berries are large, bright, and very flavorful.

My package of Sarawak pepper shown below was given to me by my brother who visits East Malaysia frequently. As you can see, my supply is running out and I will surely miss it. This pepper is ground more finely than the pepper we find here in the US. It is a precious commodity here in the Ro-Ri household and we use it mainly for clear soups and rice porridge or congee.

This simple and tasty Chicken Rice Porridge (Chicken Congee) is so easy to prepare. It makes a delicious breakfast and is a bowl of comfort any time of the day. | RotiNRice.com

Sarawak Woven Textile

This is a souvenir I brought home from my first visit to Kuching, Sarawak. It is a modern reproduction of the traditional ikat or woven textile made by the indigenous people of Sarawak.

This simple and tasty Chicken Rice Porridge (Chicken Congee) is so easy to prepare. It makes a delicious breakfast and is a bowl of comfort any time of the day. | RotiNRice.com

Chinese Comfort Food

Congee or rice porridge is a Chinese comfort food and can be taken any time of the day. In a rice base culture, it is often the first solid food taken by infants. As it is very easy on the tummy, porridge is also often prepared and served during convalescence from illness. Because of this some people associate it with being sick although it is a very delicious, healthy, and nutritious dish.

It can be made as simple or elaborate as you like with a range of ingredients like my Minced Pork and Dried Scallop Porridge. Porridge is very easy to make and the measurements given below are just guidelines.

An Easy Chicken Rice Porridge Recipe

This Chicken Rice Porridge is a very basic one I prepared for breakfast yesterday. It is so delicious and comforting sprinkled with pepper.

This simple and tasty Chicken Rice Porridge (Chicken Congee) is so easy to prepare. It makes a delicious breakfast and is a bowl of comfort any time of the day. | RotiNRice.com
4.75 from 4 votes

Chicken Rice Porridge (Chicken Congee)

This simple and tasty Chicken Rice Porridge (Chicken Congee) is so easy to prepare. It makes a delicious breakfast and is a bowl of comfort any time of the day.
Author : Linda Ooi
Course : Main Dish
Cuisine : Chinese
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings : 6
Calories : 333kcal

Ingredients
  

  • 2 cups rice (400g)
  • 10 cups water (2.4 liters), and a little more to dilute
  • 2 bone-in chicken breasts (skin removed)
  • Salt and pepper to taste
  • 1 inch ginger (finely julienned) (30g)
  • 3 green onions (finely sliced)
  • Sesame oil
  • Soy sauce

Instructions
 

  • In a large pot, rinse rice till water runs clear, about 3 to 4 times, drain.
  • Add 10 cups (2.4 liters) water to the rice and set it on the stove to boil. When water comes to boil, remove lid, add chicken breasts. As soon as water comes back to a boil, add salt and pepper and reduce heat to simmer for about 30 minutes. If porridge gets too thick at any point, stir in ½ cup (120ml) water to dilute.
  • Remove chicken breasts from pot with tongs. Shred the chicken breasts and return shredded meat to the pot.
  • Add ginger and one to two teaspoons of sesame oil to the porridge. Turn off heat.
  • Serve immediately with a sprinkling of green onions, pepper, and soy sauce. Add a few drops of sesame oil if desired.

Nutrition

Calories: 333kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

A Warm Breakfast

Chicken Rice Porridge makes a warm and delicious breakfast on a cold and frosty morning. Do give it a try.

This simple and tasty Chicken Rice Porridge (Chicken Congee) is so easy to prepare. It makes a delicious breakfast and is a bowl of comfort any time of the day. | RotiNRice.com

A community Service Reminder

Just a gentle reminder that Daylight Saving Time ends today. A good way to remember whether to move your clocks forward or backwards is to think of the seasons. In fall, just remember to “fall back” while in spring, think of “springing forward”.

This simple and tasty Chicken Rice Porridge (Chicken Congee) is so easy to prepare. It makes a delicious breakfast and is a bowl of comfort any time of the day. | RotiNRice.com

Enjoy…..and have a wonderful day! 😎


18.3K shares

Categories: 🗂 Asian, Breakfast & Brunch, Dorm Cooking, Main Dish, Rice & Grain Tags: 📋 awards, Chinese, congee

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Comments

  1. Roxan says

    November 7, 2010 at 12:09 pm

    I love love love congee. Koreans also have a version of it that we call jook. So delicous! It truly is comfort food. My favorite part, besides the hot slurpiness, is the ginger.

    Reply
  2. lequan says

    November 7, 2010 at 3:33 pm

    Hi Biren,

    Congrats on your awards, always well deserved. I love congee. When both my kids we able to take in solids, I started them out with finely minced dried scallops congee. I didn’t add any salt as you know it’s not good for kids, but also cause the dried scallops had enough flavor already. The consistency of your congee is the exact way I like it, not too runny, not too gooey. My hubby’s family in Hong Kong will enjoy this with mein or long Chinese donuts. Thanks for sharing your recipe.

    Reply
    • Biren says

      November 9, 2010 at 8:51 am

      I did that too with my boys. Those dried scallops are so tasty. I love my porridge with those sliced “yau char kwai”. It makes the porridge even more satisfying….yumm!

      Reply
  3. Victoria says

    November 7, 2010 at 3:35 pm

    What a fun idea to do commenter appreciation every month! How flattering that they picked you!! I love comfort foods, although I’ve never had porridge like this before. I’d be interested to try it though 🙂

    Reply
    • Biren says

      November 9, 2010 at 8:52 am

      That’s a really cool idea and I am flattered of course 🙂

      Do give this porridge a try. It is a cinch to prepare.

      Reply
  4. Faith says

    November 7, 2010 at 4:13 pm

    That ikat is absolutely beautiful, Biren! Mmmm, the porridge looks hearty, delicious, and warming. Congrats on your well-deserved award!

    Reply
    • Biren says

      November 9, 2010 at 8:55 am

      Thanks Faith! I have had this ikat for many years and it is a nice souvenir from Sarawak. The prridge is just what we needed on a cold morning.

      Reply
  5. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    November 7, 2010 at 4:52 pm

    Congrats on the awards! You deserve both. The only reason I know I could get my husband to try this (it looks fantastic) is that after Thanksgiving his family has pancakes with turkey gravy on it.

    Reply
  6. Nate @ House of Annie says

    November 7, 2010 at 6:06 pm

    Sarawak white pepper is the absolute best in the world. Every pantry should have a supply! Perfect for jook.

    Thanks for being a good sport and participating in the “interview”. You have a great site and I’m happy to feature you!

    Reply
    • Biren says

      November 9, 2010 at 8:56 am

      I absolutely agree with you about it being the best. I need to replenish my supply soon.

      Thanks again for featuring me. Commenter appreciation is a really cool idea 🙂

      Reply
  7. denise @ quickies on the dinner table says

    November 7, 2010 at 9:57 pm

    Hi Biren 🙂 Congrats on being featured and interviewed and your awards.

    Boy! Does this bring back childhood memories for me. It’s so true that many associate congee with illness and convalescence, so much so that most will grimace at the mention of congee, though it really can be delicious. I must admit, I am one of them 😛

    Right now though, a bowl of it would not be unwelcome…..

    Reply
    • Biren says

      November 9, 2010 at 8:59 am

      LOL! A lot of people in your parts do associate congee with childhood and illness. I do too but I also like it as a quick and simple meal. I appreciate it so much more in the colder months here in Minnesota. It is indeed a bowl of comfort.

      Thanks for your lovely comment on House of Annie’s site 🙂

      Reply
  8. Kristi Rimkus says

    November 7, 2010 at 10:42 pm

    Hi Biren,

    Congratulations on your awards. They are well deserved. I love the simplicity and flavor in this soup. Perfect for this time of year. Warm and comforting.

    Reply
  9. Anncoo says

    November 8, 2010 at 3:49 am

    Biren, Congrats on your award and the interviewed sounds fun and let bloggers get to know you better 🙂
    I love the chicken congee, looks so comforting and I also like to cook this at home quite often.

    Reply
    • Biren says

      November 9, 2010 at 9:01 am

      Thanks Ann! I am glad to know you enjoyed reading the interview. Thank you so much for your kind comments over at The House of Annie 🙂

      Chicken porridge with lots of ginger is especially good in the colder months as it is so warming and comforting.

      Reply
  10. Blackswan says

    November 8, 2010 at 4:20 am

    Biren, so your pc’s up & running already? Bet the worst nightmare’s over. Congrats on the cool award & it’s great knowing u.

    I love porridge, be it Cantonese or Teochew style & I like mine with lots of ginger & spring onion. Yum-yum!

    Reply
    • Biren says

      November 9, 2010 at 9:03 am

      Yes Shirley, my PC is up and running. So far, so good (fingers crossed). It was indeed stressful and I lost sleep over it. Have to catch up on that.

      I love Teochew porridge too with the fermented beancurd. It is nice to have porridge on very cold mornings here in Minnesota.

      Reply
  11. Juliana says

    November 8, 2010 at 4:42 pm

    5 stars
    Biren, I love this porridge, it is so comforting specially when the weather is cold 🙂

    Reply
    • Biren says

      November 9, 2010 at 9:06 am

      Porridge is really comforting on cold mornings. Thank you so much for your kind words over at House of Annie 🙂

      Reply
  12. Lyndsey says

    November 8, 2010 at 6:18 pm

    5 stars
    What a wonderful post. The porridge looks like comfort food to me! So…good!!

    Reply
  13. pachecopatty says

    November 8, 2010 at 7:00 pm

    Congratulations Biren! Your awards are very well deserved:) I think your soup looks like one of the best bowls of ‘comfort food’ that I’ve ever seen. Your description and photos of adding ginger and sesame oil to the porridge followed by the shredded chicken are wonderful:)

    Reply
  14. Julie M. says

    November 8, 2010 at 8:25 pm

    A very well deserved award Biren! This porridge looks really really good!

    Reply
  15. Magic of Spice says

    November 8, 2010 at 9:25 pm

    Hi Biren, glad that your computer is doing better (all good thoughts)…What a lovely dish and I am glad to see it would do well with shrimp or veggies, a definitely must try 🙂
    Congratulations on all of your awards-all very well deserved!
    I am excited to stop over and see your interview too 🙂
    Big hugs!

    Reply
    • Biren says

      November 9, 2010 at 9:05 am

      Alisha, thank you for your kind words here and also over at House of Annie. You are always so sweet my friend. Many, many hugs to you.

      Reply
  16. kathleen says

    November 8, 2010 at 11:51 pm

    oh man that porridge looks good. Rice of all types is one of my favorite comfort foods!

    Reply
  17. Angie's Recipes says

    November 9, 2010 at 9:57 am

    I love the congee! Looks mouthwatering.

    Reply
  18. Reeni says

    November 9, 2010 at 10:27 am

    What a hearty and warming dish! The perfect comfort for these cooler days. Your Ikat is gorgeous! Congrats on your awards and being featured!

    Reply
  19. tigerfish says

    November 9, 2010 at 11:34 am

    Congrats for the award! And indeed, congee is comfort food for me, esp now. Oh, and I like Sarawak pepper – it has more spice and punch compared to other ground pepper but I like it 🙂

    Reply
  20. sweetlife says

    November 9, 2010 at 12:31 pm

    great idea to do a commenter appreciation, i’ll have to pop over and visit their site, great porridge , oh yes perfect for winter months

    sweetlife

    Reply
  21. sarah says

    November 9, 2010 at 1:41 pm

    Congrats :)..
    love the porridge..perfect for the weather..
    i loved the shawl too 🙂

    Reply
  22. Peggy says

    November 9, 2010 at 4:24 pm

    I love this dish! Sounds like a perfect porridge!

    Reply
  23. pigpigscorner says

    November 9, 2010 at 4:54 pm

    I’ve never been to that side of the country actually. But their pepper is pretty famous!

    Reply
  24. Devaki @ weavethousandflavors says

    November 9, 2010 at 5:01 pm

    You had me at congee….sigh…I love congee in ways that can only a be past life love affair so this post is calling out to me in ways you can’t even begin to imagine 🙂

    Yours is wondnerful and would be perfect for the cold days.

    Ciao, Devaki @ weavethousandflavors

    Reply
  25. 5 Star Foodie says

    November 9, 2010 at 5:07 pm

    Congrats on being featured on House of Annie, very neat! The rice porridge sounds very comforting and delicious!

    Reply
  26. Jenny says

    November 9, 2010 at 5:26 pm

    Hello! I’m a big Nate and Annie fan and now I’m a fan of Roti n Rice also! Growing up with my Chinese family in Hawaii, we called rice porridge “jook.” Then I moved to Seattle as an adult and no one knew what I was talking about when I asked for that, until I realized that most of the menus here referred to it as “congee.” It’s a great comfort food for me.

    I do notice that your recipe didn’t take much time at all. I remember my mom simmering her porridge for a much longer time (perhaps an hour or two?). What type of white rice do you use? My mom always had calrose rice on hand (the most popular type sold in Hawaii) but I have mostly jasmine in my house.

    Thanks for a lovely post! I could use some jook right now!

    Reply
    • Biren says

      November 9, 2010 at 5:52 pm

      Hi Jenny! So nice to “meet” you. Thanks for stopping by and thanks also for your kind comment. Congee is indeed a comfort food and is perfect for this time of the year with the dropping temps. I made this porridge using jasmine rice but sometimes I do use calrose. This is a quick version that I make for breakfast. Hence, the rice grains are still visible. Some people like their jook really smooth and that will definitely require more simmering time. My mom also simmers hers for a longer period of time.

      Reply
  27. Haruna says

    November 9, 2010 at 9:28 pm

    Love congee, both the “plain” style with pickles added or the “jook” style with the meat boiled in it. Even great to have the plain one with grounded salted fish added in as a condiment. 😀

    Reply
  28. Nasifriet says

    November 10, 2010 at 11:25 am

    Hi! Congrats for being the top commenter at HoA! Love your blog. Cool! And thanks for putting Kuching, Sarawak on the map 🙂 That’s where I grew up, went to school, and all that jazz… The multicoloured cloth you have there on the chair is called the “Pua Kumbu” used by the Ibans, which is the largest indegenous group of ppl in Sarawak.

    Oh BTW, I love your chicken congee. Drooling….

    Reply
  29. MaryMoh says

    November 11, 2010 at 3:36 pm

    Oooh…love this. It’s soooooo cold here I really need something hot like your porridge. I don’t mind to eat that everyday!! Thanks very much for the mention, Biren. Love that woven textile…very popular in Sarawak. Yes, the pepper powder is very popular, too. Congrats that you are top commentator and for receiving the awards. You deserve it! Keep Blogging Keep Smiling! 😀

    Reply
  30. yd says

    November 18, 2010 at 1:31 am

    The pepper that we use is from Sarawak too.
    Porridge is fantastic comfort food…

    Reply
  31. Clara says

    October 12, 2020 at 6:14 am

    4 stars
    Thank you for the recipe. I may have boiled the porridge longer as I like it Teochew porridge consistency.

    I actually cooked it for my sick kid as I couldn’t stomach the toast and vegemite and Jatz biscuits cure- all here. This next generation must learn to eat Malaysian food.

    Jook all the way. And it made me so nostalgic since I rarely ever cook it and it tasted lovely. And both kids ate it minus the ginge.

    Reply
    • Linda says

      April 8, 2021 at 10:20 am

      Jook all the way…haha! It is comfort food for those of us who grew up with it.

      Reply
  32. Linn says

    October 2, 2021 at 6:30 am

    5 stars
    Excellent and simple recipe. Super comforting on a cold day. Consistency was perfect! Even the hubs who has never liked congee tried some, and then proceeded to have a few more mouthfuls. Thanks!

    Reply
    • Linda says

      November 3, 2021 at 9:18 am

      Glad you and your hubby enjoyed this recipe. It is one of our favorites – super easy and comforting.

      Reply

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My grace is sufficient for thee…
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Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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