Lemon & Ginger Chicken Congee

Prep time: 30 minutes

Cook time: 6 hours

Serves: 6 People

We thought this recipe was fitting as we welcomed our second little sous chef less than 3 weeks ago and in Traditional Chinese Medicine congee is an incredible post partum dish for recovery and healing! But in reality it should be eaten by everyone cause it’s absolutely delicious! We made our own stock/broth for this dish but if you’re looking for something quicker/easier you can just buy it!

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Lemon & Ginger Chicken Congee

  • Prep time: 30 minutes
  • Cook time: 6 hours
  • Total time: 6 hours 30 minutes
  • Serves: 6 People

Ingredients

For chicken stock/broth: optional, can use 4L of store bought stock. This recipe made enough for 12L total. We will use 4, then freeze the rest.

  • 2 Brown onions
  • 1 handful Carrots
  • 2 kg Chicken, (we used chicken wings, can use feet too or if you have a carcass from cooking chook already)
  • Olive oil
  • 3 sprigs Spring onion
  • 1 handful Parsley
  • 2 tbsp Apple cider vinegar

For Congee:

  • 300 g Sushi rice
  • 1 Lemon
  • 1 knob Ginger
  • 4 L Stock
  • Meat from wings in stock or buy chicken wings and roast them or leave chicken out
  • 1 drizzle Soy sauce
  • 3 sprigs Spring onion
  • Chilli flakes or sriracha (optional)
  • Dried shallots

Method

Chicken stock/broth:

  • 1)

    Place veg and chicken wings on baking trays and drizzle with some oil.

  • 2)

    Put in oven on 200C for 45 mins.

  • 3)

    Pour 8L of water into large stock pot and place spring onion and parsley in.

  • 4)

    When chicken and veg finished roasting, add to the pot.

  • 5)

    Place on stove and leave on a low simmer for 4 hours to make stock.

  • 6)

    When you remove 4L for congee, top the pot back up with 4L of boiling water and then add ACV and leave to cook for an extra 12-24 hours to cook a chicken bone broth.

Congee:

  • 1)

    Put rice in bowl and then rinse and strain off water.

  • 2)

    Peel or zest of one lemon and a knob of ginger into rice.

  • 3)

    Transfer 4L of hot stock into a separate pot (if adding from your own stock, make sure you strain and put all veg and chicken back into stock pot, with 4L of boiling water).

  • 4)

    Add rice, ginger and lemon to your new pot.

  • 5)

    Leave to simmer, checking and stirring intermittently for 1.5 hours.

  • 6)

    Pull some chicken wings out of stock (or if buying stock can just roast off some chicken wings) and pull the meat away to use as a topper for congee, add the bones back to your stock.

  • 7)

    After 1.5 hrs your rice should be a porridge consistency.

  • 8)

    Spoon into bowls. Check saltiness as store bought stock can be very salty AND you’re adding soy sauce. Add a pinch of salt if required or not using soy sauce.

  • 9)

    Top with a drizzle of soy sauce, a sprinkle of chili flakes or sriracha (optional), some chopped spring onion, some of the meat from the chicken wings and some dried shallots.

Notes

For chicken stock/broth: You can use any veg you have lying around your fridge.

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