Get your carb and protein fix with this tasty Chinese version of a bowl of cereal.


  • 2L (8 cups) water
  • 110g (1/2 cup) medium grain rice, rinsed
  • 1 tablespoon finely shredded fresh ginger
  • 400g chicken breast fillet, finely chopped
  • 1 1/2 tablespoons caster sugar
  • 3 teaspoons Chinese cooking wine (see note)
  • 2 teaspoons salt
  • 4 spring onions (shallots), trimmed, thinly sliced
  • Sesame oil (optional), to serve
  • Thinly sliced fresh red chilli, to serve


  1. Place the water, rice and ginger in a saucepan over medium-high heat. Bring to a simmer, stirring often. Reduce heat to low and simmer, partially covered, stirring occasionally, for 1 1/2 hours or until the rice has broken down.
  2. Add the chicken to the rice mixture and simmer for 5 minutes or until the chicken is cooked through. Stir in the sugar, cooking wine and salt. Stir in the pale section of the spring onion. Season.
  3. Divide the congee among bowls. Sprinkle with the green section of the spring onion. Drizzle with the sesame oil and top with the chilli.