Congee with Shredded Chicken

Traditionally, this congee is made with century old duck egg (the black jelly-like egg) and shredded pork. But since I had no pork tenderloin at home, I used half of a chicken breast instead. And I don’t eat modern-day made salted duck egg or century old duck egg anymore because they are made with chemicals that are not good for you. I prefer the old fashioned way… but it’s not available here.

Congee is Chinese porridge.


  • 1 cup uncooked rice (sushi or jasmine)
  • 10 cups water
  • 2 chicken bouillon cubes
  • 1 chicken breast, whole
  • 1 tsp oil
  • 1 tsp salt
  • Salt, as needed

Wash the rice three times and then reserve the rice water for cooking later. Soak rice with 1 tsp oil and 1 tsp salt for 30 minutes before cooking. Pour 10 cups of rice water into the soaked rice and cook for 2-4 hours with the chicken breast, bouillon, and salt.

After cooking, take the chicken out and shred it with a fork, and place the pieces back into the rice cooker/crock pot. Serve with chopped scallions and pork floss.



4 thoughts on “Congee with Shredded Chicken

  1. This is one is my favourite soup/porridge. Best for breakfast:) You add pork floss? Good idea… I will try it. Do you make the pork floss yourself? If you do, the recipe plueese:) The ready made in the shop is too dear!

    Btw, I have put you on my Blogroll for easier navigation…. Hope you don’t mind….

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