5 from 120 votes
Easy Singapore Chicken Brown Rice Congee
Singapore Chicken Brown Rice Congee is a savory porridge featuring brown rice simmered in chicken stock with aromatics like ginger, garlic, and pandan leaves. Chicken fat adds flavor and richness, while soy sauce and sesame oil finish the seasoning. Optional toppings include green onion and shredded chicken, making a comforting, hearty dish with a balance of savory, mild spice, and fragrant notes.
Prep Time
10 mins
Cook Time
55 mins
Servings:
4
people
Calories:
243 kcal
Course:
Main Course
Cuisine:
Chinese, Singaporean
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 243
% 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.