All across east and Southeast Asia congee is a popular breakfast food. A thick flavourful hot soup, congee is both satisfying and comforting, as any breakfast should be.

There are many different versions of congee, but the main difference lies in the range and variety of condiments use to dress up and enliven an essentially simple soup. You can serve congee as a substantial brunch-style breakfast on the weekend, or for supper when you need comfort food.

Leftovers, heat beautifully, so they should present no cost problem.

Chinese, Thais, Vietnamese and the population of Myanmar have developed a number of congee recipes based on local ingredients.

Here is a Thai congee recipe:


Yield : 4 portions

1kg (2.2 lbs.) chicken legs and breast
3 litres (3 quarts) water
15 grams fresh, peeled ginger cut in chunks
2 cups uncooked jasmine rice
salt to taste

In a large pot bring water with ginger to a boil, add chicken and boil for 30 minutes or until fully cooked.

Remove chicken pieces and set aside.

Discard chicken skin, remove meat from bones, shred and set aside.

When broth has cooled remove fat and strain out the ginger.

Return broth to pot, bring to a boil, add rice, stir and simmer until the water is partially absorbed. (25 minutes).

Stir in shredded chicken.

Congee should be soupy.

Nota bene:
You can garnish this recipe with chopped cilantro, and/or flavour with soy sauce, chili paste or hot salsa or cloves of garlic


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