Easy Singapore Chicken Brown Rice Congee
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Servings
4 people
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Calories
243 kcal
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Course
Main Course
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Cuisine
Chinese, Singaporean
Easy Singapore Chicken Brown Rice Congee
Description
This congee begins by heating chicken fat in a pot, then frying ginger slices, garlic cloves, and pandan leaves to release their aromas. Brown rice is stirred in, coated with these flavors before chicken stock is added. The mixture is brought to a boil and then simmered on low, stirred occasionally to prevent sticking. The longer cooking softens the brown rice into a porridge consistency.
The seasoning is adjusted near the end with salt, light soy sauce, and sesame oil to create a balanced savory flavor. Additional shredded chicken can be mixed in for protein and texture, while garnishes such as sliced green onion and crispy chicken skin can add freshness and crunch. The pandan leaves impart a subtle fragrance unique to this recipe.
Using brown rice introduces a nuttier flavor and chewy texture compared to white rice, though white rice can be used for quicker cooking as noted. The dish is traditional and comforting, suited to breakfasts or light meals with layered, gentle flavors.
The recipe advises caution when selecting chicken for shredding to avoid conflicting flavors. The congee can be customized with toppings like fried peanuts or anchovies for added texture and taste complexity.
Ingredients
- 1 tablespoon chicken fat You can get chicken fat by rendering it out of chicken skin. The leftover chicken skin (from rendering) will become super crispy and yummy chicken "crackling" Substitute: oil or pork lard.
- 5 lices ginger i don't always bother to peel- the flavour is in the skin! just make sure you wash it well
- 2 cloves garlic peeled and smashed
- 3 pandan leaves knot them for easy removal later. Extra can be used in these pandan recipes.
- 1 Cup brown rice washed but uncooked. Substitute: white jasmine long grain rice or short grain rice (but not glutinous rice, uncooked
- 4 Cup chicken stock Do not substitute with water- if you do, you will get plain congee, not Singapore Hainanese Chicken Rice Congee. If you really must, you can use vegetable stock but the taste will obviously change!
- chicken meat Optional: If you want to make the congee more substantial, you can toss in leftover rotisserie/ roast chicken meat (just make sure it's a plain roast and not something with a fancy flavour or the taste will clash with that of the other ingredients!, shredded
- soy sauce To taste. Not to be confused with dark or sweet soy. Substitute: you could use a teeny bit of fish sauce instead or 1 of these light soy sauce substitutes, light
- sesame oil To taste.
- salt To taste.
- green onion Optional garnish, sliced
Instructions
- Heat the chicken fat in a pot on medium. When hot, add the ginger, garlic and pandan leaves. Be careful not to burn the garlic! Once fragrant, add in the brown rice and stiry fry for a few minutes.
- Add the chicken stick and bring to the boil on high heat, then decrease to medium-low and allow to simmer. Give it a stir now and then to prevent the rice from sticking to the bottom of the pot (every 10-15 minutes). Check that there is more than enough water- it should be more than just covering the rice- as you do not want the water to completely evaporate whilst you are off doing something else.
- 5-10 minutes before you want to eat, adjust the water to your preference (top up with water if the congee is too dry for your liking or increase the heat to evaporate the excess water if you find it too watery.) Season with salt, light soya sauce and sesame oil.
- Enjoy! To pimp up your congee, you can top it with: sprin onions, crispy chicken skin, pork crackling, fried peanuts and anchovies etc
Notes
- Use white rice instead of brown for quicker cooking when in a hurry.
- The nutritional information provided is an estimate and may not be fully accurate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 73mg | 3% |
| Potassium | 347mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 0.4g | 1% |
| Vitamin A | 0.1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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