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Seafood & Chicken Thigh Congee Recipe

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4.1 from 69 reviews

This comforting Seafood & Chicken Thigh Congee is a hearty and flavorful rice porridge combining tender chicken thighs and fresh seafood. Perfect for a nourishing breakfast or soothing meal, it features a rich broth infused with ginger and scallions, delivering a satisfying texture and taste that warms the soul.

  • Total Time: 1 hour 50 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 2 boneless, skinless chicken thighs
  • 150g mixed seafood (shrimp, scallops, or fish fillets)

Congee Base

  • 1 cup jasmine rice
  • 8 cups chicken stock
  • 1 thumb-sized piece of ginger, sliced thinly

Seasonings & Garnishes

  • 2 scallions, chopped
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • Salt, to taste
  • White pepper, to taste
  • Fresh cilantro (optional)

Instructions

  1. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch, then drain thoroughly.
  2. Cook the Congee Base: In a large pot, combine the rinsed rice, chicken stock, and sliced ginger. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer. Stir occasionally to prevent sticking and cook for about 1 hour until the rice breaks down and the mixture becomes thick and creamy.
  3. Poach the Chicken Thighs: Add the whole chicken thighs to the simmering congee and cook for 20-25 minutes until tender and fully cooked. Remove the chicken thighs and set aside to cool slightly. Shred the meat, discarding any bones.
  4. Add Seafood: Once the chicken is removed, stir in the mixed seafood into the congee. Cook for an additional 5-7 minutes until the seafood is opaque and cooked through.
  5. Season the Congee: Add soy sauce, sesame oil, salt, and white pepper to taste. Mix well and adjust seasoning as desired.
  6. Finish and Garnish: Stir in the shredded chicken back into the congee. Ladle the congee into serving bowls, then garnish with chopped scallions and fresh cilantro if using. Serve hot.

Notes

  • Use rinsed rice to avoid overly sticky congee texture.
  • Adjust the consistency by adding more stock or water if the congee is too thick.
  • You can use any seafood mix, but ensure quick-cooking types to avoid overcooking.
  • For added depth, a splash of fish sauce can be added.
  • Leftover congee refrigerates well and can be reheated with a little extra broth.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Breakfast, Soup
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Halal

Find it online: https://dishestocook.com/seafood-and-chicken-thigh-congee-recipe/