Last Updated on May 19, 2020 by Chef Mireille
Whether you call it congee, chao, or juk – just about every Asian culture has a creamy rice porridge commonly eaten for breakfast. I have already made a few versions here and here, but as the weather has started to cool, it’s definitely congee season. So here’s another warming version, in case you missed the others. This Chicken Mustard Green Congee is a perfect way to start the day, especially if you have several inches of snow waiting outside your door to navigate through. So the snow isn’t here yet, but we all know it’s coming!
Go to your local Asian market and you will see a whole aisle of preserved vegetables – everything from radish and turnip to mustard greens. I have used the preserved greens in this version of congee, but you can also use fresh mustard greens if you prefer. Although I have used the traditional sticky rice for my version, if you don’t have access to it, try to substitute any kind of short grain rice with a lot of starch. Arborio/risotto rice is a great substitute.
Chicken Mustard Green Congee – Chinese Breakfast Rice Porridge
Prep Time: 5 minutes
Cook Time: 50 minutes
Yield: Serves 6
Ingredients:
- 12 oz. chicken tenderloin
- 1 “ginger, peeled and sliced
- 2 crushed garlic cloves
- 3/4 cup sweet rice/ sticky rice
- 1/4 cup preserved mustard greens
- 1 tablespoon sesame oil
- 1/2 teaspoon dark soy sauce
- 1/4 cup finely chopped chives
In a pot, combine 4 cups water, rice, ginger and garlic. Bring to a boil. Add chicken, reduce to a simmer and cook for about 20 minutes until chicken is cooked through.
Strain and reserve liquid. As soon as the chicken is cool enough to handle, shred by hand.
In a large pot, combine chicken, ginger and 4 cups water. Bring to a boil. Reduce to a simmer and cook for about 15 minutes, until the chicken is cooked through. Strain, reserving the liquid. Discard the ginger.
As soon as it is cool enough to handle, shred chicken by hand.
Add water to strained broth to make 6 cups.
In a pot, combine 6 cups of the broth-water and the rice. Bring to a boil. Reduce to a simmer, cover and cook for 25 minutes.
Add chicken, mustard greens, sesame oil, soy sauce and chives. Cook on high heat for 5 minutes.
Cover and leave to rest for 10 minutes before serving.
The weather suddenly and drastically turned cold this weekend. This is the perfect #comfortfood meal for the weather.
Chicken Mustard Green Congee - Chinese Breakfast Rice Porridge
Ingredients
- 12 oz. chicken tenderloin
- 1 "ginger peeled and sliced
- 2 crushed garlic cloves
- 3/4 cup sweet rice
- 1/4 cup preserved mustard greens
- 1 tablespoon sesame oil
- 1/2 teaspoon dark soy sauce
- 1/4 cup finely chopped chives
Instructions
- In a pot, combine 4 cups water, rice, ginger and garlic. Bring to a boil. Add chicken, reduce to a simmer and cook for about 20 minutes until chicken is cooked through.
- Strain and reserve liquid. As soon as the chicken is cool enough to handle, shred by hand.
- In a large pot, combine chicken, ginger and 4 cups water. Bring to a boil. Reduce to a simmer and cook for about 15 minutes, until the chicken is cooked through. Strain, reserving the liquid. Discard the ginger.
- As soon as it is cool enough to handle, shred chicken by hand.
- Add water to strained broth to make 6 cups.
- In a pot, combine 6 cups of the broth-water and the rice. Bring to a boil. Reduce to a simmer, cover and cook for 25 minutes.
- Add chicken, mustard greens, sesame oil, soy sauce and chives. Cook on high heat for 5 minutes.
- Cover and leave to rest for 10 minutes before serving.
Notes
Nutrition
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O well this sounds like an interesting dish!
Such an interesting and healthy dish out there!
definitely a healthy way to start the day Annu
Love the Asian flavours in this dish and it sounds very healthy too.
yes – Asian breakfasts are way healthier than ours – no sweet muffins and croissants
Mmmmmm! That ginger and garlic combination always draws me in! I’ve never had the dish but I really want to try this recipe. Sounds wonderful for a chilly day!
yes it is perfect on a chilly day – you might also like this other version which is a little looser – closer to soup – Korean Dak Juk
Mmmmm. I love sticky rice and chicken. What an interesting recipe!
This looks so comforting and healthy at the same time! I cannot wait to try this!
Let me know when you try ti Jessy. Would love to know how you liked it!
Wat a comforting bowl of lipsmacking congee, my mouth is just watering here.
Yes its perfect on a chilly morning and the next day leftovers taste even better 🙂
Never heard of green congee — it sounds delicious.