Leftover roast chicken congee (jook)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Servings
4
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Course
Main Course, Breakfast
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Cuisine
Asian, Chinese, Singaporean
Leftover roast chicken congee (jook)
Description
Leftover roast chicken congee uses white jasmine rice cooked with minced garlic and slices of ginger sautéed in neutral oil to infuse flavor from the start. The rice is simmered in water until it breaks down into a thick porridge base. Adding bits of leftover roast chicken and vegetables towards the end integrates meatiness and additional texture. Ground white pepper and fish sauce are used to season, highlighting the savory components.
Resulting congee is creamy and slightly thickened with soft, tender pieces of chicken throughout. The natural starch from jasmine rice contributes to the characteristic smooth mouthfeel. This recipe is a practical way to repurpose leftovers into a warm, easily digestible meal.
It is typically served warm, optionally garnished with chopped spring onions to add a fresh bite. The recipe notes caution against using basmati rice to achieve proper congee texture, recommending starchy jasmine or japonica rice for best results.
Ingredients
- roast chicken I roasted my chicken with carrots, so will be using both in this recipe, leftover
- ¾ rice cup jasmine white rice The water leftover from washing the rice can be used to water plants! A fellow blogger assures me it is indispensable for making aubergines fruit! Note: 1 rice cup is approximately ¾ of a standard cup so fret not if you don't actually have one!, washed, slightly over ½ standard cup
- 3 cloves garlic minced
- 5 lices ginger
- 2 Tablespoon neutral cooking oil generic cooking oil
- water If you have chicken or vegetable stock, feel free to use that
- ground white pepper White and black pepper are not interchangeable!, dash
- 1 teaspoon fish sauce
- salt to taste
- sesame oil drizzle
- spring onion optional, chopped
Instructions
- Remove all the chicken bits from the leftover roast chicken bones as well as any leftover roasted vegetables. If the vegetables are large, make sure to cut them into smaller pieces. Keep the bones to make chicken stock.
- Wash the white rice briefly but making sure all impurities are moved, drain then set aside.
- Heat the pan over high heat (I used 9 on a Bosch induction cooker), add the oil and when the oil is simmering, add the ginger and garlic and stir-fry briefly till fragrant (note it will sizzle so be prepared!)
- Add the rice, give everything in the pan a toss then add enough water to cover the rice by more than ½ inch. Once boiling, reduce the fire to medium (I used 6 on the induction.) Leave to boil for 20-30 minutes till the rice is almost cooked, stirring every now and then so that the rice does not burn the bottom of the pot. You may need to keep topping up with water as you go along.
- Add the leftover roast chicken and vegetables and simmer for another 10 minutes on medium-low heat (i used 4 on an induction) till the chicken is warm and the rice cooked.
- Add the fish sauce and pepper then salt to taste (I left this for the last step as your roast chicken may already have a very salty marinade).
- When satisfied with the taste, switch off the fire, drizzle with sesame oil and sprinkle the spring onions. Serve and enjoy!
Notes
- Choose jasmine or japonica rice for the congee to get a creamy, thick texture; avoid basmati unless broken down in a blender.
- Use leftover roast chicken and vegetables finely chopped to integrate smoothly into the porridge.
- Sauté garlic and ginger first in oil to release their aroma before adding rice and water.
- Season with fish sauce and white pepper carefully as they provide distinct savory notes central to this dish.
- The water amount may need topping up during cooking to prevent burning and reach desired consistency.
- Serve warm, garnished with chopped spring onions if desired for freshness.
User Reviews
Overall Rating
5
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