Saucy Kung Pao Chicken with Velvety Smooth Congee 4

This is my kind of comfort food – rich , spicy and tummy-warming.


l used to love visiting Geylang for their frog porridge. Not that l like frog legs. l actually loves the spicy Kung Pao Sauce generously poured over the Velvety smooth plain congee.

My husband is not a fan of frog legs as well. As such , I replaced with the succulent chicken thigh.

l adapted the recipe from Angela Seah Thulin’s. This recipe has been praised by many homecooks who have used this recipe before. l made minor adjustments to suit to my own liking.

This picture sure shows how delicious this dish is!

*sauce will be slightly salty as the porridge will dilute the saltiness of the sauce. Omit salt if not eating with porridge.

Saucy Kung Pao Chicken with Velvety Smooth Congee
Serves: 2
Marinade the Chicken
  • 1 piece skin-on Chicken thigh (cut into big Cubes)
  • 1 tablespoon cornflour
  • 1 tablespoon Oyster Sauce
  • 1 tablespoon sesame oil
  • 1 table spoon Shaoxing Wine
Kung Pao Sauce
  • 1 teaspoon Vinegar
  • 2 tablespoon oyster sauce
  • 2.5 tablespoon dark Soy Sauce
  • 0.5 teaspoon Salt
  • 0.5 teaspoon sugar
  • 1 tablespoon sesame oil
  • 150 ml water
Stir-fry the Chicken
  • 1 tablespoon oil
  • 1 tablespoon minced garlic
  • 10 g dried chilies
  • 2 chili padi (slice for more spiciness)
  • 15 g sliced ginger
  • 50 g spring onions ( cut into 5 pieces per stalk)
Thicken the Sauce
  • 1 Tablespoon cornflour
  • 1.5 tablespoon water
The Congee
  • 100 g rice (grind to break the rice in smaller grains)
  • 1 litre of water
  • 1 tablespoon Sesame oil
  • 1 tablespoon chopped spring onions
The Congee
  1. In a deep saucepan, add in the grinded rice and 1 litre of water.
  2. Bring to boil and lower the heat to simmer for about 45 mins or until the congee is cooked and become thick and smooth
  3. Stir occasionally to prevent the congee from sticking to the bottom of the pot. Break up any lumps if any
Marinade the chicken
  1. In a mixing bowl, add in chicken and all other seasonings for the margination.
  2. Mix until well combine
  3. cover with plastic wrap and chill for at least an hour.
Kung Pao Sauce
  1. Combine all the ingredients to the sauce in a bowl and set aside
Stir fry the chicken
  1. Heat the oil in a Clay pot or deep frying pan
  2. Add in garlic, ginger, spring onions, chili, dried chili and stir fry until fragrance.
  3. Add in marinated chicken with the marinade and stir fry for about 2 mins - until the outer layer of chicken is cooked.
  4. Add in the Kung Pao Sauce and water.
  5. Let it boil under medium heat.
  6. Lower to medium low heat and simmer for about another 5 minutes until chicken is cooked
Thicken the Sauce
  1. Combine the cornflour and water in a small bowl
  2. Gradually pour into the simmering sauce and stir while adding
  3. Continue to simmer until sauce thicken
  4. Remove the pot from the fire and serve together with the congee
The Congee
  1. Drizzle 1 tablespoon Sesame oil over the congee and top with chopped spring onions.
  2. Serve the congee and Kung Pao Chicken in separate pot. Serve hot!
sauce will be slightly salty as the porridge will dilute the saltiness of the sauce. Omit salt if not eating with porridge.


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