Brown rice congee with fried garlic

Wholesome and nourishing.
Brown rice congee with fried garlic
2H 25M

This traditional Asian dish is a savoury porridge made with rice, often served with meat and enjoyed any time of the day – even for breakfast! It’s a great option for a wholesome, nourishing meal.

We’ve made ours with brown rice, plenty of ginger and toasted sesame seeds for added flavour and texture. It’s like if porridge got a “She’s All That” level makeover.

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1.Finely chop 1 garlic clove; thinly slice remaining cloves.
2.Place the water, stock, rice, chopped garlic, ginger and a quarter of the green onion in a large saucepan; bring to the boil. Add chicken; return to the boil. Reduce heat; simmer, partially covered, for 12 minutes or until chicken is cooked through. Remove chicken from broth mixture; cool for 10 minutes. Shred chicken coarsely.
3.Return broth mixture to the boil. Reduce heat; simmer, partially covered, for 1½ hours or until rice breaks down and forms a thick porridge consistency.
4.Meanwhile, heat oil in a small saucepan over medium heat; cook sliced garlic for 1 minute or until golden. Remove garlic with a slotted spoon; drain on paper towel.Reserve garlic-infused oil
5.Add chicken and tamari to broth mixture; stir over heat until hot. Serve congee topped with fried garlic, coriander, seeds and remaining green onion. Drizzle with reserved garlic-infused oil.

Serve with steamed asian greens


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