Family meals · breakfast menus
Nàng Hoa Chicken Congee with Ginger
Congee changes the role of rice from separate grains to a soft, spoonable base. Gently simmered chicken, ginger and spring onion make a warm breakfast or light family meal. This recipe uses a measured starting liquid and adds hot water as needed, since evaporation varies by pot.
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Estimated timing; cooked-rice recipes exclude cooking and chilling the rice beforehand.
Choosing Rice for This Dish
Nàng Hoa is used for a familiar family porridge application, distinct from its steamed-rice meal page. Confirm the desired softness on your sample.
Ingredients
- 100 g Nàng Hoa rice
- 1 litre light chicken stock
- 150 g boneless chicken
- 10 g ginger
- 2 spring onions
- Salt and white pepper to taste
Method
Rinse rice and place it in a saucepan with stock and sliced ginger. Bring to a boil, then lower to a gentle simmer.
Simmer partly covered for 35–45 minutes, stirring occasionally to prevent sticking. Add hot water if the porridge thickens too early.
Add thinly sliced chicken and simmer until thoroughly cooked, checking for 74°C where possible.
Adjust the consistency with hot stock, season lightly and serve with spring onion and white pepper.
Chef’s Notes
Choose a heavy-bottomed pot and stir along its base. Salt the porridge near the end because stock becomes more concentrated as it reduces.
Storage and Cooking Temperatures
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