Silky Smooth Cantonese-Style Salted Chicken Congee with Sesame Oil & Rice Wine (港式麻油酒香咸鸡粥)
Serves: 2
Marinade for the Chicken
  • 450g Chicken Wings (Chop into smaller pieces) or 300g of Chicken Thigh (Sliced)
  • 1 tablespoon Salt
  • ½ teaspoon Pepper
  • ½ teaspoon Ginger Powder
The Congee
  • 100g Short Grain Rice (wash and drain)
  • 80 ml Water (to blend with rice)
  • 920 ml Water (to add after blending)
  • ½ teaspoon salt (or more; depending on individual preference)
Finishing Touch
  • 2 tablespoon Rice Wine (Optional)
  • 2 tablespoon Sesame Oil
  • Chopped spring onions
Marinating the Chicken
  1. Add all the ingredients and seasoning for the chicken in a mixing bowl
  2. Mix well; cover with cling wrap and marinate for at least 4 hours or best overnight.
Blending the Rice
  1. Add the rice and 80 ml of water in a blender
  2. Blend for about 1 min or until the rice grains break into smaller pieces
Cooking the Congee
  1. Add the blended rice with its water and add the remaining water into a pot.
  2. Bring it to boil under high heat
  3. Once boil, lower the heat to medium low and continue to cook for another 20 to 30 minutes, until the porridge thicken (to your preferred consistency) and rice grains soften. Remember to stir occassionally to prevent sticking to the bottom of the pot
  4. When the congee starts to thicken, add the marinated chicken
  5. Cook for another 5 to 10 minutes or until the chicken is cooked thoroughtly
Finishing Touch
  1. When the congee and chicken is cooked, stir in 2 tablespoon of rice wine (optional; omit this step or add the wine while the congee is still cooking if this dish is cook for children)
  2. Drizzle with sesame oil and sprinkle some chopped spring onions
  3. Serve Hot.
Recipe by eckitchensg at