Some uses chicken wings or tripe for this recipe. Commonly, I use chicken breast for a lot healthier meal since chicken wings bear more calories and fats compare to chicken breast.


1 cup glutinous rice (or regular rice will do)
300 grams of chicken breast (boiled and shredded)
7 gloves of garlic
1 medium size onion
2 tablespoons sliced ginger
2 teaspoons of fish sauce
Salt and pepper
Spring onion (sliced)

  1. In a small sauce pan, boiled the chicken for 20 - 25 minutes or until the meat is cooked. Drain it (set aside the chicken broth) and allow to cool down for few minutes. Then,shred it.
  2. Wash the glutinous rice and put in a large pot half-filled with water/chicken broth. Cook the rice until most of the liquid evaporates. Occasionally stir the rice to avoid sticking at the bottom of the pot. You may need to add more water or chicken broth if the rice is not yet cook.
  3. In a separate pan, sauté the garlic (set aside some of it for the toppings). Then add the ginger, onion and shredded chicken. Cook it for 3- 5 minutes. 
  4. Season with fish sauce.
  5. Pour the sauteed ingredients into the cooked rice and let it boil for 5 minutes.
  6. Serve hot in a bowl and topped with sauteed garlic and spring onions.

You can served Congee with your favorite side dish like spring roll, tofu or boiled eggs.

Related recipe:
Vegetable Spring Roll

Post a Comment


  1. Congee is my favorite. I will try to follow your ingredients and procedures.
    Thanks for sharing.

  2. Thank you for sharing this recipe. I might be trying this.

  3. I love that sis, i make that here sometimes. Like you, I usually use chicken breast.

  4. I remember one time we ordered Congee in a popular fast food chain. Yaks, I hate the taste, But your recipe seems fine. Ma try nga.


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