Filipino Congee
Ingredients
- 2 pounds chicken (bone-in for more flavor, boneless for less fat)
- 2.5 cups water (to cover) ⓘ
- 4 cloves garlic, minced ⓘ
- 2 tablespoons garlic, minced (for garnish) ⓘ
- 1 large knob ginger, peeled and julienned ⓘ
- 1 yellow onion, diced ⓘ
- 1.5 cups jasmine rice, rinsed ⓘ
- 2 tablespoons fish sauce (patis), or to taste
- 3 pieces green onion, sliced ⓘ
- 3 lemons (or 5 calamansi), cut into wedges ⓘ
- salt and pepper, to taste ⓘ
Instructions
- Saute ginger, onion, and 4 cloves minced garlic (reserve 2 tablespoons for later - you're going to fry it until crispy to use as a garnish after it's done) in oil in a stock pot for about 5 minutes, or until soft.
- Add the chicken, piece by piece, and cook until brown - approximately 8 minutes.
- Add rice and then fish sauce, saute for a few minutes. The rice should be fully incorporated with the chicken/garlic/ginger mixture.
- Add the water to cover the mixture, plus a little more. Reserve some on the side to add to the porridge while it cooks, depending on how thick you'd like for it to be. Bring to a boil, and then down to a simmer -- simmer on low for 20 minutes, stirring occasionally, or until rice is cooked through and desired thickness is achieved.
- While the congee is cooking, season it with salt and pepper to taste -- remember that fish sauce is very salty, so be mindful not to over-salt.
- Fry the remaining minced garlic in oil until crispy brown. Set aside on a paper towel to drain.
- Portion into bowls and garnish with crispy garlic, sliced green onion, and fresh squeezed lemon/calamansi juice. Add a splash of fish sauce upon serving, if desired.
Nutrition & Diet Analysis (per serving)
280
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).