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Chicken Congee with a table salad (Chao Ga)


  • Put the chicken in a large heavy-bottomed pot with 1½ litres stock and gently simmer until almost cooked. Then remove the chicken and, when cool enough to handle, shred the meat, discarding the bones, sinew and skin. Strain the liquid and retain.
  • Heat a little oil in a large wok (or heavy-bottomed pan) and gently sauté the onion with 2 crushed garlic cloves until reasonably tender, stirring now and again.
  • Then add the rice and stirfry until it starts to turn opaque.
  • Add the strained cooking liquid with 1 scant tbsp sugar, seasonings, 2 tbsp fish sauce and the ginger. Mix well and cook for about 15-20 mins until the rice is soft and ‘soupy’, adding extra stock if needed.
  • To make the dipping sauce, combine 1 finely chopped garlic clove with the chilli, 1 tspn sugar, the remaining fish sauce, the water and rice wine vinegar. Taste for seasoning and set aside.
  • Then gently fry 2 very finely sliced garlic cloves in a layer of hot oil until golden brown. Drain on kitchen paper towels.
  • When ready, return the shredded chicken to the pot, stir to heat through and taste for seasoning.
  • To serve, arrange the lettuce, cucumber, fresh herbs and bean shoots on a large plate (or individual plates) and transfer the dipping sauce to a small bowl.
  • Then spoon the congee into individual bowls and sprinkle with the fried garlic, spring onions, and a splash each of soy and sesame oil.


  • 3 chicken Marylands
  • 1½-2 litres chicken stock
  • vegetable oil
  • 1 onion, finely chopped
  • 5 large garlic cloves
  • 2 cups rinsed & drained basmati (long grain) rice
  • 1½ tbsp sugar
  • sea salt & freshly ground pepper
  • 5 tbsp Asian fish sauce
  • 2 tbsp julienne of fresh ginger
  • 1 small red chilli, seeded & finely chopped
  • 3 tbsp cold water
  • 1 tbsp rice wine vinegar
  • crisp lettuce leaves
  • ½ continental (telegraph) cucumber, finely sliced
  • fresh mint sprigs
  • fresh coriander sprigs
  • 1 cup bean shoots
  • 2 spring (green) onions, finely sliced on the diagonal
  • soy sauce
  • sesame oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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