Easy Singapore Chicken Brown Rice Congee

Close-up of brown rice cook in a blue and white bowl.

Print Recipe

5 from 40 votes

Easy Singapore Chicken Brown Rice Congee

A jook version of the famous Singapore Hainanese Chicken Rice that is just as fragrant but super easy to cook!

Prep Time10

Cook Time55

Course: Main Course

Cuisine: Chinese, singaporean

Servings: people

Calories: 243kcal

Author: Zen

Equipment

Large pot

Ingredients

1 tablespoon chicken fat You can get chicken fat by rendering it out of chicken skin. The leftover chicken skin (from rendering) will become super crispy and yummy chicken "crackling" Substitute: oil or pork lard.
5 slices ginger i don't always bother to peel- the flavour is in the skin! just make sure you wash it well
2 cloves garlic peeled and smashed
3 pandan leaves knot them for easy removal later. Extra can be used in these pandan recipes.
1 Cup uncooked brown rice washed but uncooked. Substitute: white jasmine long grain rice or short grain rice (but not glutinous rice)
4 Cup Chicken stock Do not substitute with water- if you do, you will get plain congee, not Singapore Hainanese Chicken Rice Congee. If you really must, you can use vegetable stock but the taste will obviously change!
Shredded chicken meat Optional: If you want to make the congee more substantial, you can toss in leftover rotisserie/ roast chicken meat (just make sure it's a plain roast and not something with a fancy flavour or the taste will clash with that of the other ingredients!)
Light soy sauce To taste. Not to be confused with dark or sweet soy. Substitute: you could use a teeny bit of fish sauce instead or 1 of these light soy sauce substitutes
sesame oil To taste.
Salt To taste.
sliced green onions Optional garnish

Instructions

Heat the chicken fat in a pot on medium. When hot, add the ginger, garlic and pandan leaves. Be careful not to burn the garlic! Once fragrant, add in the brown rice and stiry fry for a few minutes.
Add the chicken stick and bring to the boil on high heat, then decrease to medium-low and allow to simmer. Give it a stir now and then to prevent the rice from sticking to the bottom of the pot (every 10-15 minutes). Check that there is more than enough water- it should be more than just covering the rice- as you do not want the water to completely evaporate whilst you are off doing something else.
5-10 minutes before you want to eat, adjust the water to your preference (top up with water if the congee is too dry for your liking or increase the heat to evaporate the excess water if you find it too watery.) Season with salt, light soya sauce and sesame oil.
Enjoy! To pimp up your congee, you can top it with: sprin onions, crispy chicken skin, pork crackling, fried peanuts and anchovies etc

Notes

If you want dinner on the table in a hurry, use white rice instead of brown rice as it cooks faster.

Disclaimer:the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.

Nutrition