Good morning, Chinese breakfast | Salted chicken congee

Good morning, Chinese breakfast | Salted chicken congee

CHINESE BREAKFAST SALTED CHICKEN CONGEE – I grew up eating congee. Congee is a typical Chinese breakfast item. For many people that aren’t familiar with Asian style breakfast it is a bit too heavy to eat this in the early morning. To be honest I am also not a fan to eat this in the morning. I grew up eating this as brunch or lunch. Often prepared during weekends, you can compare it with the Sunday brunch when you will also take time to prepare and enjoy the food. Congee is easy to make at home, you can add either fish, meat or go for the vegetarian option. I like it with chicken so I made salted chicken congee this time.  Side dishes that go well with congee are Chinese doughnut and stir fried egg noodles with bean sprout.

Chinese breakfast with congee, mie, chinese doughnet and soy milk
In Hong Kong you have these congee shops that mainly serve congee and other items that go well with congee. No hassle at home, but that is typical Hong Kong; you can buy and eat everything outside. In the Netherlands Asian breakfast is not available. So I prepare it at home, not difficult but take some time. 

Salted chicken congee with conpoy

Ingredients:

  • 160 gram rice*
  • 2 L water
  • Dried scallops (conpoy), as much as you like
  • 1 piece of chicken breast
  • Few slices of ginger
  • Spring onion (optional)

* You can also use leftover rice of the day before.


Directions:

  1. Salt the chicken and leave it overnight in the fridge.
  2. Take a big pan with a lid, pour in the 2 liters of water and add in rice, dried scallops and ginger. Bring it to boil.
  3. Meanwhile grill or cook the chicken golden brown. Shred or cut the chicken in small pieces and set aside.
  4. If the congee starts boiling, then continue simmering over medium-low heat for about 20 minutes, add in the chicken and simmer for another 20 minutes or until smooth. As the chicken is already salted, I did not add any salt in the congee. Stir once and a while to avoid sticking.

Serve it hot and top it with some spring onions.



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