Name: Filipino Chicken Congee
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 600 g chicken thigh fillet; 1 tbsp fresh ginger, grated; 1 pcs onion; 3 cloves garlic clove; 3 tbsp rapeseed oil; 2.5 dl arborio rice (risotto rice); 1 l chicken stock, diluted; 2 pcs egg; 1 tsp salt; 0.5 tsp ground pepper; 1 bunch spring onion; 1 pcs lime, cut into wedge; 1 pcs green chili

UntrainedChef

Tips from the kitchen

Brown the chicken in batches, not all at once. Crowding the pot steams the meat instead of colouring it, and you lose that extra depth in the base.
Arborio rice breaks down more than regular long-grain, which is exactly what you want here. Keep the heat low and stir every few minutes once the stock is in. If it starts sticking to the bottom, add a splash more stock.
The congee is ready when you drag a spoon through it and the gap closes slowly. If it closes instantly, give it five more minutes uncovered. If it looks too thick, a little hot water loosens it right up.
For the eggs, 7 minutes is the sweet spot on most hobs. Get them straight into cold water the moment the timer goes, or the yolk keeps cooking from the residual heat and you lose that soft centre.
Grate the ginger rather than chopping it. You get more flavour into the pot and no stringy bits to bite into.

Ways to vary it

Fish sauce is a natural fit here. A tablespoon stirred in at the end adds a salty, savoury depth that works well with the ginger and garlic. Completely optional, but worth trying if you have a bottle in the cupboard.
You can shred the chicken instead of leaving it in chunks. After the simmer, pull the pieces out, shred them with two forks, and stir them back in. The congee gets a different texture, more like a thick soup throughout.
Swap the green chili for crispy fried shallots on top. Slice shallots thin, fry them in a little oil until golden, and drain on paper. They add a crunch that works well against the soft rice.

Storage & leftovers

Leftovers keep in the fridge for up to three days. The rice absorbs liquid as it sits, so when you reheat it, add a good splash of water or stock and stir over low heat until it loosens back up. It does not freeze well. The rice goes gluey and the texture is not the same.

What to serve with it

A simple cucumber salad with a little rice vinegar and sesame oil on the side cuts through the richness nicely. Or just extra lime wedges and chili on the table and let people go at it.

By Untrained ChefPublished 29 June 2026