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Course : Breakfast
Regions : Asian
Servings : 10
Time : 40 Minutes

Chef Gautam Kumar


Log grain white rice 900 g
Water 4500 ml / 4.5 liter
Chicken Thigh Boneless 500 g
Ginger Crushed 30 g
Fish sauce 20 ml
Salt To Taste
Condiments  -
Soy sauce 70 ml
Chili Sauce 30ml
Fish Sauce 30 ml
Shrimp (dried) 2 g
Coriander Chopped 12 g
Spring onion (sliced) 30 g
Peanut toasted (crushed) 40 g


  1. Take water in a pot and add crushed ginger to it and bring to boil.
  2. Add boneless chicken thigh to it and simmer until chicken gets cooked.
  3. Remove the chicken from stock and keep to cool then cut into cubes.
  4. Remove the ginger from the liquid and discard.
  5. Add the rice to boiling water and keep on stirring to avoid the sticking of grains together, when it boils live it on simmering temperature.
  6. Rice will become tender after simmering for 25 - 30 minutes then add the fish sauce and salt. If required adjust the consistency of cooked rice (congee) with water.
  7. Add the chicken cubes to the congee
  8. Sprinkle the condiments over the rice and serve hot.

Note - Congee should be of soupy texture.