Recipe by DawnH
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked jasmine rice
1 (2.5 pound)
3 (2 inch) pieces
fresh ginger root
lemon grass, chopped
salt, or to taste
chopped fresh chives
ground black pepper to taste
lime, cut into 8 wedges
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!
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.
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.
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.
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!
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...
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Vietnamese Chicken and Long-Grain Rice Congee
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 381
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how Chef John makes rich, deeply flavorful arroz con pollo.
See how to make a simple creamy chicken soup with wild rice.
This chicken and rice casserole is simple and tasty.