The easiest chicken congee you’ll ever make (using a rotisserie chicken), by Alissa Nguyen on YouTube. 1 min 54 s.
- Video length
- 1 min 54 s
- Time to do it
- 1 hour 45 minutes
- Difficulty
- Easy
- Steps
- 9
What you need
Steps
Pull all the meat off the rotisserie chicken and shred it with two forks or your fingers. Keep it in a bowl and set it aside.
Put the bones, carcass and skin into a large pot. Add the peeled onion, the ginger slices and 8 cups of water.
Bring the pot to a boil over high heat, then turn the heat down to a gentle simmer. Cook for 30 to 45 minutes to make a simple chicken stock.
Lift out and discard the bones, onion and ginger so only the broth stays in the pot. A slotted spoon or strainer makes this quick.
Rinse 1 1/2 cups of rice under cold water until the water runs mostly clear, then stir the rice into the hot broth.
Simmer for 45 to 60 minutes, until the congee is as thick as you like. Stir every few minutes so the rice does not stick to the bottom.
Season to taste with fish sauce, chicken bouillon, salt and a pinch of sugar. Add a little at a time and taste after each addition.
Stir half of the shredded chicken into the congee and save the rest for another meal. Ladle the congee into bowls.
Top with chopped scallions, cilantro, fried shallots, julienned ginger and black pepper. Serve hot.
Tips and common mistakes
For a thicker congee, simmer it longer; for a thinner one, stir in more water or broth.
Stir more often in the last 15 minutes, when the rice is softest and most likely to catch on the pot.
Wash your hands and the board after handling the chicken carcass, and refrigerate leftovers within two hours.
Questions
Can I use a different type of rice?
Yes, any plain white rice works. Jasmine gives a soft, slightly fragrant congee, but brown rice needs more water and a longer simmer.
Do I have to use fish sauce?
No. Salt and chicken bouillon alone will season it well. Add the fish sauce a teaspoon at a time if you do use it, since it is salty.
How long do the leftovers keep?
Store the congee in a sealed container in the fridge for up to 3 days. It thickens as it sits, so loosen it with a splash of water when you reheat it.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
