Brown rice congee with fried garlic

Wholesome and nourishing.

  • 25 mins preparation
  • 2 hrs cooking
  • Serves 6
  • Print
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.
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Brown rice congee with fried garlic
  • 6 clove garlic
  • 1.75 litre (7 cups) water
  • 2 cup (500ml) vegetable or chicken stock
  • 1 1/2 cup (300g) brown rice
  • 2 tablespoon finely chopped ginger
  • 4 green onions (scallions), sliced thinly
  • 200 gram free-range chicken breast fillet
  • 1/2 cup (125ml) vegetable oil
  • 2 tablespoon tamari
  • 1/2 cup fresh coriander (cilantro) leaves
  • 2 teaspoon toasted sesame seeds


Brown rice congee with fried garlic
  • 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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