Easy & Healthy Chicken Porridge (Chinese style Congee)

When you are travelling on a budget, it always help if you have a few recipes in hand that you can cook in the hostel. Cooking and preparing your own meal generally would save you lots of money. Of course, this depends where you are. For example, if you are travelling to South East Asia – it just doesn’t make sense to cook on your own when there are so many choices of really tasty food for merely a few dollars.


— is currently compiling a pocket Backpacker Recipe Guide with the best simple recipes suitable for a hostel kitchen for you to use while you’re travelling. You can read all about it here Backpacker Recipes: #HostelKitchen Approved. So, share you recipes and the top 10 recipes will be decided by Hostelbookers.com 45,000+ facebook fans.

So, here’s my entry:

Easy & Healthy Chicken Porridge (Congee)

Serve 1    Just double the portion accordingly for more than 1 serving

Main Ingredients:

  • 1 cup of white rice (Rinsed)
  • 4 cups of water
  • 100g of finely minced/shredded Chicken (the amount is really up to your liking) [can also be subsitute with seafood or beef]
  • OPTIONAL: Egg/s


  • Chicken Stock or Chicken Broth Preferable (if not, salt) (If seafood or beef are used, replace this accordingly with seafood stock or broth)
  • Pepper (either white or black) – I like to mix both

Garnishing (Optional):

  • Spring Onion
  • Fried Shallots
  • Peanuts
  • Lightly Fried Shredded Ginger
  • Salted Egg / Century Egg

Instruction to the yummylicious healthy congee.

  1. Bring rice and the water to boil in a pot. Stir gently at medium-high heat so the rice do not stick to the bottom of the pot.
  2. When the rice grains are cooked (puffed up or broken).  Add the minced/shredded chicken (or your other substitute). Stir gently.
  3. Add Chicken Stock or Chicken Broth or Salt to taste. Keep Stirring.
  4. IF Eggs are added. Tilt your pot side way and add the egg/s. Cover with the cooked congee. (Do not add the eggs to early – or else it become hard-boiled egg.)
  5. Reduce heat to low and simmer, stir to break the eggs, covered until consistency of oatmeal. (Congee will continue to thicken as it stands. Add a little water if necessary)
  6. Season congee with pepper (either white or black) to taste. Serve topped with the above OPTIONAL Garnishing if desired.


** Congee can be eaten at anytime of the day. **


2 Comments Add yours

  1. This looks yum! We’re going to try it out 🙂

    1. jyhedgehog says:

      Ya, you should and let me know how it turn out. 🙂

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