Tuesday, 6 August 2013

{chicken congee in hermie}

When you are sick, a bowl of steaming hot chicken noodle soup always makes you feel better. Don't get me wrong, I still love a bowl of chicken noodle soup but there is something about a bowl of Chicken Congee that is just as perfect. It may be the ginger or the fact that it is so easy to eat, but when I was sick with a cold and my mum made it for me to feel better... I felt better. She also used to make barley water which I liked but this was nicer. I have also fed this to my 2 little munchkins Miss I and Miss A since quite small as it is quite healthy and easy to eat for babies. Some people prefer theirs with more texture and other with the rice broken down and the congee smooth. I consider myself to be right in the middle. If you prefer the latter, you could either cook it for longer so that the rice breaks down by itself or, you could give it a quick blend in the Thermomix at the end.

150 grams rice
1400 grams water
250-350grams chicken meat (parts with bones will provide more flavour) This is about 3-4 chicken thighs
Big thumb of ginger (or to taste)
8-10 dried scallops (optional)
2 spring onions
handful of coriander (or to taste)
2-3 lettuce leaves, cut into thin strips
white pepper to serve
fish sauce or salt (optional)

1. Add rice, water, chicken, ginger and dried scallops into bowl and cook 20mins/ 100C/ stir speed/ reverse.
2. Remove chicken and manually shred into pieces (If you are lucky enough to have 2 Thermomix bowls, then use the other bowl to shred 3-4secs/ speed 4). While shredding chicken, cook for a further 15mins/ 100C/ stir speed/ reverse with MC removed.
3. Re-add chicken back into TM bowl. Cook further 30mins/ 100C/ stir speed/ reverse.
3. Chop spring onion and coriander into about 1cm pieces. Set aside.
4. Check consistency of congee when finished cooking. If it is not thick enough to your liking, cook a further 5-10mins and check again.
5. Serve scooped into a bowl, with spring onion, coriander, lettuce and pepper sprinkled over the top. Serve immediately.

This time I didn't have any lettuce to add but it was still delicious

Bon Appetit xx

Tips: I already serve this to my nearly 8 month old Miss A and this is why I have not added any salt to the congee. For an adult serve, add a teaspoon or more of fish sauce for the saltiness. It adds a nice flavour. If this is too strong for you, soy sauce or salt will do the job too.


  1. Hi Mei, I also cooked chicken congee yesterday but I added dried oysters. It was yummy but it took longer as I have no thermie.Glad your daughters love this comfort food!

    1. Great idea with the dried oysters, it would have added a nice flavour to the dish xx