Hearty Chicken and Vegetable Congee
Nutritious Chicken and Vegetable Congee Recipe for the Whole Family
Introducing a delicious and nourishing chicken and vegetable congee, inspired by the famous Canadian chicken soup but adapted for Korean palates using rice. This congee is not only comforting when you’re feeling unwell but also incredibly delicious and satisfying for everyone, from children to adults. The soft rice grains meld beautifully with tender chicken breast and assorted vegetables, offering a wholesome meal that’s perfect for boosting energy and nutrition, especially during changing seasons. Let’s create a warm and healthy meal at home with simple ingredients.
Chicken and Vegetable Congee Ingredients- 2 cups rice (or 2 bowls of cooked rice)
- 150-200g chicken breast (generous amount)
- 1/2 carrot (finely chopped)
- 1/2 onion (finely chopped)
- 1/2 broccoli (finely chopped)
- 6-8 cups water (adjust based on rice quantity and desired consistency)
Chicken and Vegetable Congee Seasoning- 2 Tbsp soy sauce (Guk-ganjang or Jin-ganjang)
- 1/2 – 1 Tbsp salt (adjust to taste)
- 2 Tbsp sesame oil (for finishing)
- 2 Tbsp soy sauce (Guk-ganjang or Jin-ganjang)
- 1/2 – 1 Tbsp salt (adjust to taste)
- 2 Tbsp sesame oil (for finishing)
Cooking Instructions
Step 1
First, prepare the rice. Using uncooked rice will create a creamier congee as the grains break down. Measure out 2 cups of uncooked rice. If you’re short on time, you can use about 2 bowls of pre-cooked rice, and your congee will be ready in under 10 minutes.
Step 2
If using uncooked rice, rinse it thoroughly, place it in a pot, and add 6-8 cups of water. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 20-30 minutes, or until the rice grains are soft and broken down. If using cooked rice, combine the rice and about 4-5 cups of water in a pot and bring to a boil. You can adjust the amount of water to achieve your preferred congee consistency.
Step 3
While the congee is simmering, prepare the vegetables. Wash and peel the 1/2 carrot, then finely dice it. Dicing them small ensures they blend well into the congee and are easy to eat.
Step 4
Peel and finely dice the 1/2 onion, similar to the carrot. Onions add a subtle sweetness and depth of flavor to the congee.
Step 5
Break the 1/2 broccoli into small florets or finely chop the florets and stems. Broccoli becomes even more nutritious when cooked, and chopping it finely allows it to integrate seamlessly into the congee.
Step 6
Prepare a generous amount of chicken breast. Around 150-200g is suitable. For the best texture, you can briefly boil the chicken breast first, then shred or finely chop it. This prevents the chicken from clumping in the congee. Alternatively, you can add raw chicken breast during the congee cooking process and ensure it’s fully cooked through.
Step 7
Once the congee is nearly done and the rice grains are tender, add the finely chopped carrot, onion, and broccoli. Cook for another 5-10 minutes until the vegetables are tender.
Step 8
Now, season the congee with 2 tablespoons of soy sauce (Guk-ganjang or Jin-ganjang). If the flavor needs a boost, add about 1/2 to 1 tablespoon of salt to taste. Feel free to adjust the soy sauce and salt amounts according to your preference.
Step 9
Finally, when all ingredients are cooked and the congee has reached your desired consistency, turn off the heat and ladle it into bowls. Drizzle generously with 2 tablespoons of sesame oil just before serving. The nutty aroma of the sesame oil will enhance the overall flavor of the congee.
Step 10
Your delicious chicken and vegetable congee is now ready! It’s best enjoyed warm. This nutritious and satisfying congee is perfect for replenishing your energy. You’ll likely finish the whole bowl in one sitting!
Step 11
Each spoonful offers a delightful combination of creamy texture, the natural sweetness of vegetables, and the mild flavor of chicken breast. It’s not just for when you’re feeling unwell, but also a wonderful, healthy, and hearty meal for any day. Enjoy and stay healthy!
