Chicken Mustard Green Congee – Chinese Breakfast Rice Porridge

Thank you for sharing!

Last Updated on May 19, 2020 by Chef Mireille


Congee, Juk, Chicken Mustard Green CongeeWhether 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.

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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.

Chicken Congee -edit

The weather suddenly and drastically turned cold this weekend. This is the perfect #comfortfood meal for the weather.

Juk -edit

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Chicken Mustard Green Congee - Chinese Breakfast Rice Porridge

Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Breakfast, Rice Porridge
Cuisine: Chinese

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

sweet rice is sold in Asian markets. Also knows as sticky rice, if you cannot locate it, use Arborio rice as a substitute.

Nutrition

Serving: 87g | Carbohydrates: 20.2g | Protein: 20.2g | Fat: 4.6g | Sodium: 92mg | Fiber: 0.6g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

 

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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