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Healthy congee-inspired recipe

Healthy congee-inspired recipe the family will love

An age-old comfort food served to gently warm the family. Easy to digest and filled with fresh ginger to boost the immune system.

Course Main, Main Course
Cuisine Asian, Asian inspired, Asian Style
Keyword chicken, congee, healthy
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 6 people
Author Kyrstie Barcak


Poached Chicken and Stock Base

  • 3 litres water
  • 3 cm ginger (fresh) finely sliced
  • 1 bay leaf fresh
  • 1 cm turmeric (fresh) finely grated
  • 500 grams chicken breast pieces
  • 1 1/2 tbsp coconut aminos or light soy sauce


1 cup jasmine rice

  • 200 grams pumpkin cubed
  • 1/2 tbsp olive oil
  • 1 shallot finely sliced
  • 1/2 tbsp olive oil additional
  • 100 grams mushrooms sliced

To Serve

  • 1 handful fresh bok choy or kale finely sliced
  • 2 cm ginger freshly grated
  • 1 handful fresh coriander leaves
  • 1 tbsp fresh spring onion finely chopped
  • freshly ground pepper and salt

Topping sauce

  • 1 cm fresh ginger grated
  • 1/2 red chilli finely sliced
  • 1/2 lime juiced
  • 1 teaspoon olive oil
  • 1 tbsp water


Poached Chicken and Stock Base

  1. Add the stock ingredients (except the coconut aminos) to a large pot on the stove top and set to medium high heat to bring to the boil

  2. Add the whole chicken breast when the water has come to the boil and cook for a couple of minutes

  3. Turn off the heat, leaving the chicken to cook completely and the water to cool -approximately 3 hours. Remove the chicken once cooked and slice. Keep the water in the pot for cooking the rice.


  1. Pumpkin: Bake the cubed pumpkin while the chicken is poaching. Set over to heat to 17- degrees celcius and bake for approximately 30 minutes (depending on size of cubes) until cooked through and then remove from the oven.

  2. Shallots: Add oil to a pan on the stove top and when warmed add the shallots and cook until browned then remove

  3. Mushrooms: Add oil to a pan (it can be the same pan used for the shallots) and once warm add the mushrooms and cook on medium high heat until slightly caramelised

  4. Set aside the fresh ginger and chopped bok choy for serving


  1. Add the rice to the water in the pot that was used to cook the chicken. Turn on the heat again and bring to a gentle simmer. Cook for approximately 1 and 1/2 hr until the rice has turned soupy and absorbed much of the liquid. Stir after 1 hr and stop cooking when the rice reaches a consistency you are happy with. Add the coconut aminos and stir through

To serve

Re-heat the side components if required

  1. Add some rice to each plate

  2. Add the additional components

  3. Top each bowl with some freshly shaved ginger, the bok choy, spring onion and coriander, salt and pepper.  Dress with the sauce if desired, or extra coconut aminos or soy sauce

Recipe Notes

You can prepare the toppings in advance while the chicken cooks and then re-heat them prior to serving. 

Coconut aminos is a soy sauce substitute.