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Chicken and Shrimp Rice Porridge
Congee (粥 Zhou)

Good for the body and soul

The rice porridge is popular in many Asian countries, including China, Vietnam, Korea and Japan. The recipes vary but the dish is often prepared as a food therapy. The fact that the rice is boiled for a long time makes it very digestible. The dish is also famous for restoring appetite. Many will remember, when child, their parent or grand-parent made them this dish. For some older people the rice soup must boil for long hours, sometimes in a bain-marie cooking.

The traditional rice soup is very simple: rice boiled in water with possibly a little salt. The version I propose you is more like a festive dish, because it contains more ingredients and I use a meat broth. I also cut down the cooking time so that the rice grains remain consistent and not broken down. Bon appétit.

Watch the Recipe Video



Ingredients for 4 people

  • 300g chicken thighs or breasts
  • 300g chicken bones
  • 300g shrimp
  • 300g jasmine rice
  • 4 Shiitake mushrooms
  • 5g small dried shrimps (optional)
  • 3 tbsp fish sauce
  • ½ tsp salt
  • 4 garlic cloves
  • 2 tbsp vegetable oil
  • 10g cilantro
  • 20g green onion
  • 25g ginger
  • Ground pepper
  • 3L water
  • Chili oil (optional)


  • Chicken and Shrimp Rice Porridge
     
  • Chicken and Shrimp Rice Porridge Ingredients
    Chicken and Shrimp Rice Porridge Ingredients
  • Chicken and Shrimp Rice Porridge
     
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