Comforting Chicken Congee



8 min


10 hrs 8 min


4 Servings

Comforting Chicken Congee

Photo: Andrew Grinton

Congee is a savoury rice porridge traditional to many Asian cultures and is often served for breakfast. Think of it as something like a soupy risotto – very tasty and easy to eat.


  • 1 cup long-grain brown rice
  • 8 cups sodium-free chicken broth
  • 1/2 tsp salt
  • 6 dried shiitake mushrooms
  • 1 lb boneless, skinless chicken thighs , cut into 2-in. pieces
  • 1/4 cup peeled, chopped ginger


  • chopped roasted unsalted peanuts
  • chopped green onions
  • sesame oil
  • low-sodium soy sauce


  • Rinse rice well in cold water.
  • Place rice in the slow cooker with the broth, salt and mushrooms. Cover slow cooker, set on low and cook for 10 hrs. After 8 hrs (when rice is broken down and very soft) add chicken and ginger and cook for 2 hrs longer or until chicken can be shredded easily.
  • Scoop out mushrooms and chicken. Discard mushroom stems, slice caps thinly; set aside. Pull chicken into bite-sized pieces and also set aside.
  • Serve congee in bowls with mushrooms and chicken. Offer with peanuts and green onions for sprinkling and sesame oil and soy sauce for seasoning.

Nutrition (per serving)

  • Calories
  • 371,
  • Protein
  • 29 g,
  • Carbohydrates
  • 45 g,
  • Fat
  • 7 g,
  • Fibre
  • 3 g,
  • Sodium
  • 521 mg.

Originally published in the Today’s Parent February 2013 issue. Photo by Andrew Grinton.

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