Make this easy leftover rotisserie chicken congee.
Congee is the ultimate comfort food. This savory rice porridge is so easy to make, look how velvety smooth it is- just like the restaurant!
This recipe is easy and full of flavour since the basic ingredients are just leftover rotisserie chicken and leftover rice.
I added cut up jumbo carrots to add more fibre, vitamins- plus it tastes great and holds up well in congee!
The rotisserie chicken bones add so much flavour to the congee!
Did you know that congee is traditionally eaten as a breakfast meal in China, Hong Kong, and Taiwan? Growing up, I’ve had it for breakfast, lunch, and when I was sick.
Congee is one of my favourite foods because it’s so versatile for adding toppings (like seafood, pork floss, beef, chicken, pork, and even eggs), comforting, and satisfying.
Also, the water content is really high, making it a high volume, lower calorie meal.
I use a 1:3 ratio of rice:water, which makes the perfect consistency. This means for every cup of rice, I have 3 more cups of water with it- talk about high volume:calorie!
Adding veggies (cut up carrots) and protein, will make the congee more balanced and higher in satiety with the additional fibre and protein.
The recipe is so simple!
Add the rotisserie chicken bones to the pot with 4 cups of leftover rice.
Then add 12 cups of water, carrots, salt, and grated ginger.
Bring it to a low boil and scrape off any foam. Then reduce heat, to let it simmer for 30 minutes. Meanwhile, use a fork to break up the rotisseric chicken meat. Remove the bones and then add the chicken meat.
I used canned grate ginger, which I prefer in congee vs fresh ginger. The pre-grated ginger is very fine and dissolves well in the congee. The ginger is important because it adds subtle aromatic flavour and balances out the dish.
I keep a bottle of ginger in the fridge. It has a long shelf-life and is a life-saver for when I don’t have fresh ginger available.
Anyways, I digress.
Are you a big fan of congee, like me? What’s your favourite type of congee?
Easy, Leftover Rotisserie Chicken Congee (Healthy!)
Equipment
- 1 Large pot with lid
Ingredients
- 3 Jumbo carrots or 5 regular carrots
- 1 Rotisserie chicken carcass
- 4 cup Leftover rice
- 12 cup Water
- 2 tsp Salt
- 1 tbsp Ginger, grated
- Rotisserie chicken meat I used 2 breasts and 2 thighs
- White pepper for garnish (optional)
- Green onions for garnish (optional)
Instructions
- Peel and slice carrots into spoon-sized pieces.
- Add chicken carcass, rice, water, salt, and ginger to a large pot. Bring to a light boil. Skim off foam. Cover with a lid and set on low to simmer for 30 minutes or until desired consistency. It is important to cook it on a low simmer or it can easily boil over.
- Meanwhile, use 2 forks to shred the rotisserie chicken meat.
- Once congee is cooked, remove bones. Add shredded chicken meat. Top with green onions and white pepper (optional).
0 Comments