Congee, Porridge & Oats · Chinese home cooking
Chicken Carrot and Broccoli Congee
A plain rice congee is simmered until creamy, then dotted with minced chicken, sweet carrot and small broccoli florets that keep just enough bite against the soft grains.
About this dish
This is the sort of bowl that asks for a spoon rather than a fork. Rice cooks down until the individual grains give up their shape and the whole pot turns faintly glossy, which is when the vegetables go in. Carrot goes first because it needs the longest, then broccoli near the end so the florets stay a clear, bright green instead of fading to olive. Minced chicken disperses through everything and seasons the liquid as it poaches. The smell is mild and clean, with ginger and warm rice leading.
Before you start
Equipment: Pot. Tap the ingredient checkboxes as you go.
Method
6 steps · tick each one off as you finish it.
Bring the rice to a boil
Tip 180 g rinsed rice and 1400 ml water into a pot over high heat and boil for 8 minutes, stirring once, until the grains roll and a thin ring of starch forms at the surface.
Simmer to a cream
Lower the heat, add 1/2 tsp salt, cover with the lid ajar and simmer over low heat for 30 minutes, stirring every 10 minutes, until the grains have burst and the liquid looks opaque.
Cook the carrot
Stir in 130 g diced carrot over medium heat and simmer for 8 minutes until the cubes turn a deeper orange and soften enough to crush against the pot with a wooden spoon.
Poach the chicken
Add 180 g minced chicken and 1 tsp ginger over medium-low heat, stirring for 5 minutes until no pink remains and the meat breaks into fine flecks rather than clumps.
Add the broccoli
Fold in 120 g broccoli florets and 1 tbsp soy sauce over low heat for 4 minutes until the florets turn vivid green and still resist a gentle bite, then switch off the heat.
Finish
Rest covered for 2 minutes, then ladle into 3 bowls, add 1 tsp sesame oil and 30 g scallions, and serve when the broccoli is still bright and the surface is still steaming hot.
Tips that matter
- Cut the broccoli into very small florets so they cook in 4 minutes and keep their colour.
- Minced chicken disperses better than slices; press it through a fork as it goes in to avoid lumps.
Easy variations
- Replace the broccoli with 100 g shelled peas added in the last 3 minutes for a sweeter finish.
- Stir 1 tsp white pepper and a handful of torn coriander off the heat for a sharper, greener bowl.
Questions that come up
Why did my broccoli go dull and olive?
It sat in the hot pot too long. Add it only in the last 4 minutes over low heat and serve promptly; the residual heat keeps cooking the florets even after you turn off the burner.
Can I make the base ahead?
Yes. Simmer the rice and water alone for 30 minutes, chill it, then reheat over low heat with 100 ml extra water before adding the carrot, chicken and broccoli as described.
Nutrition, roughly
| Energy | 290 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrate | 44 g |
| Fat | 5 g |
Estimated per serving from standard ingredients, rounded. Treat it as a guide, not clinical data.
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