Chicken and Vegetables Congee Chok
Warm, soothing, and packed with both nutrition and flavor, Chicken and Vegetables Congee Chok is the ultimate comfort food that’s perfect for any time of day. This creamy rice porridge is simmered with tender, shredded chicken, vibrant vegetables like carrots and spinach, and fragrant slices of fresh ginger, creating a nourishing dish that’s as satisfying as it is wholesome. Seasoned with soy sauce, sesame oil, and white pepper, the congee boasts a balance of savory and aromatic notes, while optional toppings like fried shallots or century egg add an extra layer of indulgence. Whether served as a hearty breakfast or a light dinner, this one-pot recipe is versatile, easy to make, and endlessly customizable to suit your taste. With just 15 minutes of prep time and a cozy 45 minutes on the stovetop, this dish is a must-try for anyone craving a taste of traditional Asian comfort food.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 8 cups Water or chicken stock
- 2 pieces Boneless, skinless chicken breast (or thighs)
- 1 medium (diced) Carrot
- 2 cups Baby spinach
- 2 slices (thinly sliced) Fresh ginger
- 2 stalks (sliced thinly) Green onions
- 2 tablespoons Soy sauce
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons Ground white pepper
- 1 teaspoon Sesame oil
- 2 tablespoons Fried shallots (optional)
- 1 egg (chopped) Cooked century egg or salted egg (optional)
Instructions
Rinse the jasmine rice thoroughly under cold water until the water runs clear. This helps remove excess starch and prevents clumping.
In a large pot, bring the water or chicken stock to a boil over medium-high heat.
Add the rinsed rice to the boiling water along with the ginger slices. Stir well to prevent sticking at the bottom.
Lower the heat to medium-low and let the rice simmer for 25 minutes, stirring occasionally. The rice will start breaking down and thicken the mixture.
While the rice cooks, season the chicken breasts or thighs lightly with salt and ground white pepper. Cook the chicken in a separate pan over medium heat or poach it in boiling water until fully cooked (approximately 10-12 minutes). Shred the cooked chicken into small pieces and set aside.
Add the diced carrot to the pot with the simmering rice and cook for another 10 minutes until the carrot softens.
Stir in the shredded chicken, baby spinach, soy sauce, and sesame oil. Taste and adjust the seasoning with more salt or soy sauce, if needed.
Cook for an additional 5 minutes until the spinach wilts and all the flavors meld together. If the congee is too thick, add a little more water or stock to reach your desired consistency.
Ladle the congee into bowls and garnish with sliced green onions, fried shallots, and, if desired, chopped century egg or salted egg for extra flavor.
Serve warm and enjoy this comforting dish!
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 4196 mg | 182% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 4.2 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1499 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
