top of page

Ginger Chicken Brown Rice Congee

Prep Time:

10 minutes


2-3 Servings


Asian Cuisine

About the Recipe

Recipes & Photos credit to:



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 a 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 a rice cooker with a congee menu function.

bottom of page