Chicken Congee (Bubur Ayam)

It is a freezing cold night and is snowing outside. I cooked hubby japanese chicken curry for his dinner, but fancied something more wholesome and comforting for me.  Chicken congee (bubur ayam) came to mind…


  • 1/2 cup basmati rice
  • 1 inch ginger, finely sliced
  • 1/2 carrot, finely chopped
  • 1/2 chicken breast fillet, diced
  • sesame oil
  • salt and ground white pepper to taste
  • vegetable oil
  • dark soy sauce


  1. Fry the ginger in 1 tbsp vegetable oil in a heavy based pot
  2. Add the rice and mix well with the ginger and oil
  3. Pour in 3 cups of water and leave to boil
  4. Add the carrots and continue cooking until the rice is soft and there is very little water in the pot (if rice needs more cooking, add 1/2 cup water)
  5. Finally, add in the chicken, put on the lid and leave to cook for 5 minutes (or until chicken is cooked)
  6. Season with salt and pepper
  7. Add a few dashes of sesame oil and dark soy sauce before serving

The congee hit the spot and warmed me up nicely in preparation for another cold night ahead…


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