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Recipe: Chicken Congee

Congee, or rice porridge, is often eaten for breakfast in many parts of China and the Far East. It is usually served plain with salty and/or sour accompaniments (peanuts, salted egg or pickled vegetables) to flavour the blandness of the rice gruel. In this recipe I have added chicken to make a more substantial meal. Easy on the digestive system it is a perfect light meal for convalescence or a cold evening.


1 chicken breast fillet
120g rice (not easy cook rice)
1 heaped tsp ginger (finely shredded)
2 slices fresh ginger
Wing Yip Light Soya Sauce to taste
pepper to taste
pinch of salt
2 spring onions (chopped)
1 ltr & 20ml water or chicken stock or 1/2 chicken stock cube

Wing Yip Sesame Oil to garnish

Cooking Method

Serves 2

Rinse the chicken breast and keep aside.

Peel the ginger and shred, first cutting off 2 slices.

Rinse the rice in cold water and drain.

Place the rice and sliced ginger in a pot with the water or chicken stock and bring to the boil.

Reduce heat and allow the rice to simmer (with the lid off) for about 20 minutes, stirring occasionally.

When the rice starts to break up, add the whole chicken breast to the pot.

Continue cooking the porridge for a further 10 minutes, adding water if necessary to maintain a porridge-like consistency.

When porridge is cooked, remove the chicken breast with a slotted spoon and allow to cool on a plate.

Season the porridge with a pinch of salt, pepper and light soya sauce to taste.

When the chicken breast is cool enough to handle, place it on a clean chopping board, cover with clingfilm or foil and using a rolling pin, bash the chicken breast a couple to times to separate the fibres.

Now it is easy to break up the chicken to garnish the porridge.

To serve, spoon the porridge into 2 bowls, discarding the sliced ginger.

Place half the shredded chicken breast on top of the porridge in each bowl and garnish with the shredded ginger and chopped spring onions.

Finally sprinkle a few drops of sesame oil on the porridge before serving.