Abalone and Spring Chicken Congee
Whet Your Appetite with Abalone and Spring Chicken Congee
Abalone and lean chicken meat are full of nourishing protein. Abalone and spring chicken congee is a hearty dish that provides nutrition to the liver and kidneys, and revitalizes the blood (according to traditional Chinese food therapy). It is especially suitable for the sick, elderly, and women who have recently given birth.
Advice from the Master Congee Chef
Choose a fresh, young spring chicken for use in this recipe. Only add the cooked chicken to the congee when the rice has nearly finished cooking.
×
![]()
Ingredients
- 1 spring chicken
- 1 ¼ cups (250 grams) japonica rice
- 1 abalone
Seasonings
- coriander leaf, as needed
- green onions, as needed
- salt, as needed
- sugar, as needed
- light soy sauce, as needed
- vegetable oil, as needed
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Wash and rinse the japonica rice. Slice the abalone into strips. Chop up the coriander and green onions into small pieces.
- Clean the chicken meat, and chop into cubes. Marinate in salt, sugar, light soy sauce, and vegetable oil.
- Bring a pot of water to boil, and add in the rice. Once the pot returns to boiling, turn to low heat and continue to cook lithe rice until the consistency of porridge is achieved.
- To another pot, add the chicken and cook until hot. Add in the abalone and stir evenly. Once cooked, take out the chicken liand abalone. Allow to drip dry before adding to the pot of rice.
- Sprinkle on coriander and green onions to complete the congee.