Easy Chicken Congee (Jook) 🇨🇳

 

I was taught from a young age never to waste food, especially rice. Born to a middle class family in the thriving British colony of Hong Kong, I grew up oblivious to the suffering of mainland Chinese for generations due to war and poverty, surviving on herbs and tree barks in time of famine. We were reminded as children that every single grain of rice is precious, so it is more than bad manner leaving the table with rice uneaten in your bowl.  Cooked rice is never thrown out.  With a little oil, meat or vegetables, you can stir fry them to make another meal.  With some chicken stock or just water, you can turn them into steaming bowls of congee, a much loved comfort food.  Congee (or 'jook' in Cantonese) are eaten for breakfast and lunch, and for invigoration when you come home from a winter commute, feel exhausted or a little unwell.  I use leftover broth from poaching a whole chicken for Hainanese Chicken Rice but shop bought chicken stock in a carton will also suffice.  If you have some cooked chicken meat in the fridge, perfect.  Take note of the recommended condiments as they are quintessential to the whole experience of enjoying a bowl of congee.

Serves 4-6

INGREDIENTS

• 2 cups cooked white rice
• 1 litre / 34 fl oz chicken stock
• 3 thumb-size slices of ginger, peeled
• 2 cups cooked chicken meat, shredded
• sea salt, to taste

Condiments:

• sesame oil
• 1-2 spring onions, finely chopped
• 2 tablespoons finely sliced strips of ginger
• light soy sauce
• fried shallots   

METHOD

1. In a large deep-sided saucepan, add cooked rice, water and ginger slices.  Bring to a boil, then turn the heat down to low and give the rice a stir.  Simmer for about 45 minutes, stirring regularly with a wooden spoon to prevent sticking.  In between stirrings, you can pop the lid on top of the saucepan leaving a gap so the congee doesn't boil over. 
2. The congee is ready when it has the consistency of porridge.  Add more chicken stock  or water towards the end if looks too thick.
3. Stir in the chicken meat.  Season with salt to taste.
4. Serve congee hot in individual bowls.  Sprinkle a few drops of sesame oil on top.  Garnish with spring onions and ginger strips.  Provide a small dish of light soy sauce and fried shallots on the side.

*Congee can be made with uncooked rice as well.  You will need to add more water and cook it a little longer. There are many delicious variations of making congee and a wide selection of condiments that can be used, so stay tuned for more recipes!