Description
A comforting and hearty Seafood & Chicken Thigh Congee that combines tender chicken thighs and fresh seafood simmered slowly in a creamy rice porridge base, enriched with aromatic ginger and scallions. Perfect for a soothing meal that warms the soul.
Ingredients
Protein
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces
- 150g mixed seafood (shrimp, scallops, and fish fillets), cleaned and chopped
Congee Base
- 1 cup jasmine rice, rinsed
- 8 cups chicken broth or water
- 2 slices fresh ginger
- 2 cloves garlic, minced
- 2 scallions, chopped (white and green parts separated)
Seasoning
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt to taste
- White pepper to taste
Garnish
- Chopped cilantro
- Fried shallots
- Extra chopped scallions (green parts)
Instructions
- Prepare the Rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear to remove excess starch, ensuring a creamy yet smooth congee texture.
- Start Cooking the Congee Base: In a large pot, combine rinsed rice, chicken broth, ginger slices, and minced garlic. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
- Simmer the Rice: Let the mixture simmer uncovered for about 45 minutes to 1 hour, stirring occasionally to prevent sticking. The rice will soften and break down, creating a porridge consistency.
- Add Chicken Thighs: Add the bite-sized chicken thigh pieces and the white parts of the scallions to the pot. Continue to simmer for another 15-20 minutes until the chicken is fully cooked and tender.
- Add Seafood: Gently stir in the mixed seafood and cook for an additional 5-7 minutes, just until the seafood is cooked through and tender. Be careful not to overcook to avoid rubbery texture.
- Season the Congee: Stir in soy sauce, sesame oil, salt, and white pepper to taste. Adjust seasoning based on preference.
- Serve and Garnish: Ladle the congee into bowls, and garnish with chopped cilantro, fried shallots, and the green parts of the scallions for a fresh, aromatic finish.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Use fresh seafood for best taste; frozen can be used but thaw and drain well.
- For thicker congee, cook longer and stir to allow rice to break down further.
- Adjust seasoning carefully as chicken broth can be salty.
- Serve with soy sauce or chili oil on the side for added flavor customization.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
