Comments on: Chinese Chicken Congee

By: Jenny

Jenny — Fri, 13 Dec 2019 22:25:43 +0000

I think this recipe is supposed to say 2-3 cups of rice, not 2/3 of a cup. Made this with 2/3 cup of rice as stated and there was far too much water. Have added another 1.5 cups into the water now. Besides that great recipe. 🙂

By: Elaine

Elaine — Sun, 08 Sep 2019 12:19:16 +0000

In reply to Andrea. Oxtail can be good too. But oxtails should be pre-cooked with boiling water.

By: Andrea

Andrea — Fri, 06 Sep 2019 22:11:56 +0000

Love it! I love how you can throw the chicken drumsticks, rice and ginger in the IP and then set it and forget it. I am curious to know how well it turns out with a shorter cooking time like say 20 minutes cooked on high pressure and then about 20-30 minutes natural release time. Anyone try a shorter cook and release time? If so, what times work?

I’m curious to know if this recipe could be used with oxtails. Anyone try this? How’d it turn out?

By: Elaine

Elaine — Thu, 28 Mar 2019 11:33:52 +0000

In reply to Aparna Rajkumar. Thank you!

By: Aparna Rajkumar

Aparna Rajkumar — Thu, 28 Mar 2019 02:56:27 +0000

Loved it! Added a bit more ginger and served it with finely diced green and red chili de-seeded in soy sauce to garnish as desired with fresh chopped spring onion. My go-to congee recipe now!!!! Thank you for sharing.

By: Elaine

Elaine — Sat, 29 Jul 2017 08:19:12 +0000

In reply to Anna. Yes, it will. Anna. Congee is not a ideal food for cooking ahead.

By: Anna

Anna — Sat, 29 Jul 2017 06:16:22 +0000

I love your website! I am hosting a Chinese family this week, and I know the wife loves congee. I have one question: if I make it ahead and refrigerate it overnight will it become thick and mushy?

By: Lily Alstein

Lily Alstein — Sat, 19 Nov 2016 20:15:05 +0000

I love “Jook”! My mother use to make that every week! My parents are from Canton and they used pork instead of chicken and smoked ham to give the rice more flavor! I made it once when I was living in NY but now I’m in NC and it’s hard to get the same ingredients than up in Queens or Manhattan!

By: Marijke Schellenbach

Marijke Schellenbach — Sun, 04 Sep 2016 16:26:12 +0000

I remember having this in Beijjing when we went through the adoption of our granddaughter. Such happy memories and such wonderful food! I love your web site and it is my go to to find Chinese recipes. thank you so much for sharing your cooking.