15-Minute Chicken Congee

I love Cantonese congee but during the times I need it the most (when I’m sick), I have no energy to wait an hour for it to cook.

This congee comes together in 15 minutes, and the hack is to blend leftover rice with chicken broth. I used leftover chicken broth from the Cantonese white-cut chicken (白切雞) I made last night.

ingredients:

• 1 serving leftover rice
• Chicken broth (or water with chicken powder) enough to cover the rice
• Chicken or any protein of your choice (pork, tofu, etc.)
• 1 cup frozen vegetables
• 1 century egg
• 1 sliced ginger
• 1/4 tsp white pepper powder
• 1 tsp sesame oil
• Chopped green onions (garnish)

steps:

1. Blend leftover rice with chicken stock, then add to a medium pot. Add sliced ginger and white pepper powder.
2. Simmer and stir (to prevent rice from sticking to pot) until desired consistency.
3. Throw in frozen vegetables, protein and century egg.
4. Garnish with green onions and drizzle of sesame oil.

15-Minute Chicken Congee

Course: Main

Servings

1

servings

Prep time

5

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 serving leftover rice

• Chicken broth (or water with chicken powder) enough to cover the rice

• Chicken or any protein of your choice (pork, tofu, etc.)

• 1 cup frozen vegetables

• 1 century egg

• 1 sliced ginger

• 1/4 tsp white pepper powder

• 1 tsp sesame oil

• Chopped green onions (garnish)

Directions

• Blend leftover rice with chicken stock, then add to a medium pot. Add sliced ginger and white pepper powder.
• Simmer and stir (to prevent rice from sticking to pot) until desired consistency.
• Throw in frozen vegetables, protein and century egg.
• Garnish with green onions and drizzle of sesame oil.

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