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Ginger Chicken Brown Rice Congee



10 minutes



  • 1 tbsp Garlic Infused Red Palm Oil

  • 1 litre of water (or a combination of half chicken stock and half water, whatever takes your fancy).

  • 1/2 cup of brown rice

  • 1 onion, quartered, ends removed

  • two thumb sized pieces of ginger, chopped

  • 150g boneless chicken thigh

  • 4 green onions, finely sliced

  • Salt and pepper, to season


  1. Add rice, chicken, ginger, onion and stock/water into a large pot. 

  2. Drizzle garlic infused red palm oil

  3. Bring to the boil then lower heat to a simmer. Cook partially covered for about half an hour, then remove the chicken. 

  4. Shred the meat with a fork. 

  5. Remove ginger and onion.

  6. Return the meat to the pot and simmer on very (VERY) low for about an hour to an hour and a half. 

  7. Season with salt and pepper to taste.
    garnish with sliced green onions. Note : i am using rice cooker with congee menu function.

Photos and Recipe credited to @eatwithsarahh

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