Chicken Congee (Jook)

Name: Chicken Congee (Jook)
Total time: 45 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: 1 rice cup White rice; 8 cup Water; 0.5 oz Ginger, peeled and cut into thin strips; 12 oz Chicken, thinly sliced; 2 tsp Cornstarch (for chicken marinade); 1 tbsp Oyster sauce (for chicken marinade); 2 tbsp Water (for chicken marinade); 0.5 tsp Chicken bouillon (for chicken marinade); 2 tbsp Vegetable oil (for chicken marinade); 1 tsp Salt; 1 tsp Chicken bouillon (seasoning); 2 Green onion, chopped, for garnish; 1 Cilantro, chopped, for garnish

Made With Lau on YouTube ↗

cantonese chinese congee porridge chicken comfort food

Video frame thumbnail for Chicken Congee (Jook)

Servings

Minutes

Ingredients

1 rice cup White rice
8 cup Water
1/2 oz Ginger, peeled and cut into thin strips
12 oz Chicken, thinly sliced
2 tsp Cornstarch (for chicken marinade)
1 tbsp Oyster sauce (for chicken marinade)
2 tbsp Water (for chicken marinade)
1/2 tsp Chicken bouillon (for chicken marinade)
2 tbsp Vegetable oil (for chicken marinade)
1 tsp Salt
1 tsp Chicken bouillon (seasoning)
2 Green onion, chopped, for garnish
1 Cilantro, chopped, for garnish (optional)

Steps

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

Technique · Step 6: Whisking hard after the simmer breaks the softened grains down, which is what turns loose rice and water into a thick, creamy congee.
Technique · Step 4: Cornstarch and oil in the marinade coat the thin chicken slices, which helps them stay tender when they cook in the hot porridge.
Quantity: A 'rice cup' is the small cup that comes with a rice cooker, roughly 160-180 ml; a US cup of rice would be a little more, so the congee would turn out thicker.
Our take · Step 8: The bouillon and oyster sauce already carry salt, so taste at the end before adding more than the recipe calls for. → Chicken Bouillon