Vietnamese Chicken and Long-Grain Rice Congee Recipe -
Vietnamese Chicken and Long-Grain Rice Congee Recipe

Vietnamese Chicken and Long-Grain Rice Congee

Recipe by  

"Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs

    2 hrs 10 mins


  1. Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
  2. Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
  3. Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
  4. Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.
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  • Cook's Note:
  • The best cooking method for the broth is to have enough heat to cook the chicken, without having any sort of bubbling whatsoever. This takes about 1 hour to 1 1/2 hours for a small stewing chicken but it produces a clear broth with a much better flavor, without having lots of chicken bits and foam. If you are in somewhat of a hurry, just boil the chicken, reduce to medium heat and cover the pot.

Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2004

Excellent recipe. Tastes just like my mom's "chau" (Vietnamese word for congee). I doubled everything in the recipe except for the rice, which I added 2 cups of instead. I didn't add any lime juice. Great comfort food!

Most Helpful Critical Review
Sep 24, 2007

Chao ga or Vietnamese congee does not usually contain lemongrass, but I guess the addition may help to make the broth more fragrant. Additionally, you may not want to stir the rice very often or at all while cooking as this will often cause scorching at the bottom of the pot. Wait until the rice has cooked for 20 -30 minutes or just right before the you are about to eat to stir up the pot to break the rice grains. The cooking time for the chicken is also quite lengthy. If chicken were left to cook that long the meat would no longer be good. Too mushy and stringy. What my mom and I usually do is to cook the chicken for 30 to 45 mins depending on size, set the chicken aside to cool for a bit then remove the meat. We then return the bones to the pot to continue making the stock. Last but not least, the original preparation of chao contains garishes of cilantro, scallions aka green onions(not chives), and thinly sliced slivers of ginger. If scallions are not available then the next best substitute would be thinly sliced onions.


21 Ratings

Nov 20, 2007

Hey all just a tip on the rice. The way I learned to cook it was to soak the rice first in warm water, that'll help make the soup a little less thick. I like to break the rice in warm water by hand before putting it into the pot so that the rice is smaller and a bit of smoother consistency. Another way to prepare the rice is to slightly brown it in a dry skillet that gives it a little bit more flavor, which is really good. I also cook the broth with a whole onion and carrots which is great when you're sick.

Jun 02, 2007

I recently encountered congee as a breakfast option on a cruise ship, & fell in love with it. Until I tasted this recipe, I thought it was just plain rice, but one small taste told me I'd found an exact match for the ship's version. I added my favorite toppings: fried bean curd, sauteed mushrooms, sauteed onions, raw snow peas, & enoki mushrooms. Also upped the quantity of rice for a thicker consistency. I just threw everything in the pot at the same time & it came out perfect after about 1.5 hours. Thanks for a wonderful recipe! This one's a keeper.

Sep 13, 2006

I usually just take all of the ingredients listed above (lime juice if I don't have a lime, onions when I don't have chives) and throw it all together with a bunch of water - sometimes I add carrots and potatos too... very very good. Woot!

Mar 18, 2006

I'm a fool for congee. The first time I heard of rice porridge- or "rice gruel" more specifically, I thought it sounded pretty bland and kind of gross, but then I went and made it and it's WONDERFUL. Maybe I shouldn't be reviewing this recipe because I didn't follow it exactly. How I make it is I put a small handful of rice in my tiny crockpot, put in some water (proportions approximately equal to that of the recipe) and a beef or vegetable bouillion cube (I haven't eaten poultry for the last few months but when I did I'd just put in a raw chicken breast or some ground turkey, with or without added bouillion), a chunk of ginger and lemongrass and let it go overnight. In the morning it tastes wonderful as is or with lime juice and green onions. Oh and it's also good if you just cook it with bouillion and nothing else to flavor it...

Dec 07, 2006

Yummmm. This is what my mom would make for me as a child whenever I wasn't feeling well. This is the Vietnamese equivalent of Chicken Noodle Soup. In fact, just recently I came down with Bronchitis. This is what my mom brought over for me…and I’m 33 years old! I'm so glad I came across this recipe!!

Oct 05, 2008

I never use a whole chicken - I have no idea what to do with one - I usually get chicken tenderloins or cut up a chicken breast, and it works fine - it's actually very tasty. I also add vegetable stock, which adds flavor, and if I'm in a really creative mood I add miso. This is a great feel better winter recipe.


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  • Calories
  • 642 kcal
  • 32%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 210 mg
  • 70%
  • Fat
  • 42.3 g
  • 65%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 53 g
  • 106%
  • Sodium
  • 1943 mg
  • 78%

* Percent Daily Values are based on a 2,000 calorie diet.

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