Food by VICE

Chicken and Egg Congee Recipe

Which came first, the chicken or the egg? Who cares, in this congee we eat them together.

by Lisa Lov
Apr 18 2017, 9:00pm

Photo by Liz Barclay

Servings: 6
Prep time: 30 minutes
Total time: 1 hour and 30 minutes


for the congee:
2 1/2 cups|500 grams jasmine rice
5 1/2 cups|1300 ml chicken stock
5 1/2 cups|1300 ml pork stock
kosher salt, to taste
fish sauce, to taste
poached chicken, shredded

for the toppings:
mung bean sprouts, blanched quickly in boiling water
sliced scallions
fresh cilantro
crispy garlic
chili oil
fish sauce
fried eggs
crispy chicken skin (optional)


1. In a large saucepan, rinse the rice well in water, up to 3 times, to remove excess starch (otherwise the congee gets too sticky, rather than getting silky). Drain the water and cover the rice with the chicken and pork stock, as well as a few pinches of salt. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook, stirring occasionally, until the rice grains burst open and the consistency thickens, about 45 minutes to an hour.

2. Reduce the heat to low and simmer, adding additional liquid to reach your preferred consistency. Stir in the poached chicken and fish sauce to taste. Don't over season the congee at this stage: The idea should be that when you mix your bowl of congee with the toppings, you season it how you like it with fish sauce, salt, black pepper, or whatever you like.

3. Divide the congee among bowls and top with whatever toppings you desire!

chicken stock
congee recipe
pork stock