Chicken and ginger congee

Chicken and ginger congee

  • serves 4
  • Easy

Mix up your porridge with our savoury congee topped with crispy fried chicken, ginger and garlic. Traditionally a breakfast dish, but satisfying at any time of the day



  • basmati rice 200g
  • chicken stock 1.5 litres
  • ginger 2 thumb-sized pieces, shredded
  • vegetable oil 2 tbsp
  • cooked chicken 200g, shredded (preferably dark leg meat)
  • garlic 2 cloves, sliced
  • spring onions 4, thinly sliced
  • chiu chow chilli oil to serve (optional)


  • Step 1

    Wash the rice well in lots of cold running water until the water runs clear. Tip into a large pan or casserole, pour in the chicken stock and add ½ the ginger. Simmer gently for 1 hour 30 minutes, stirring regularly, until the rice is broken down and it has thickened.

  • Step 2

    Heat the oil in a frying pan and fry the chicken, remaining ginger and garlic until crisp. Spoon the rice into bowls and top with the chicken, spring onions and some chilli oil, if you like.

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Nutritional Information

  • Kcals 337
  • Fat 6.2g
  • Saturates 1.9g
  • Carbs 41g
  • Sugars 0.7g
  • Fibre 2.8g
  • Protein 28.1g
  • Salt 1.1g