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Chinoy Congee

by Pauline De Mesa
Chicken | March 4, 2019

Congee is a traditional everyday breakfast in China that’s made with rice porridge and served with different side dishes. For this recipe, we’ve added a Pinoy twist! Imagine your favorite arroz caldo that’s topped with pork floss, century egg, fried wanton, and lots of spring onions. Have a pinoy-slash-chinese breakfast to warm up your day!

Recipe by Celina Reyes Mendoza

Ingredients :

11 servings
2 tbsp Cooking oil
0.25 cup Thinly sliced ginger strips
4 clove Garlic, minced
0.5 kg Chicken quarters, cut into small serving pieces
2 cup Malagkit rice, washed and drained
12 cup Chicken broth or 12 cups water + 2 chicken broth cubes
Salt, patis and ground white pepper, to season
For Toppings
Pork floss (mahu) or crushed chicharon
Century egg, sliced (or hard-boiled egg, sliced)
Fried wanton strips
Spring onions, chopped
For Condiments
Calamansi
Soy sauce
Patis
Chili peppers or chili sauce

Procedure :

  • 1
    In a heavy saucepot, heat cooking oil. Sauté ginger strips and garlic. Add chicken pieces and stir constantly until half-cooked.
  • 2
    Pour in malagkit rice and stir to coat rice grains in chicken juices for 3-4 minutes.
  • 3
    Pour in the chicken broth. Bring broth to a boil, lower heat, then simmer for an hour. Stir constantly to prevent rice from sticking to the bottom. Add more broth for a thinner or more soupy consistency. Taste and season with salt, patis and ground white pepper.
  • 4
    When rice grains are soft and soup is of desired consistency, remove from heat and transfer to a big serving bowl. Serve congee with toppings and condiments.