Leftover Rice Chicken Congee Recipe

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Overnight cooked rice doesn't always have to become fried rice. I had quite a lot of chicken rice and nasi lemak left over, along with roasted chicken from the chicken rice, and I really didn't want any of it to go to waste.

So I dumped everything into my rice cooker, added homemade chicken stock and a little of my brown sauce, pressed the congee button and let the rice cooker do the rest. Yes, my congee is made from chicken rice AND nasi lemak. Make of that what you will.

Congee, or 粥 (zhōu) in Mandarin and juk in Cantonese, has been eaten in China for thousands of years, although rice porridges in many different forms can be found throughout Asia.

At its simplest, rice is cooked with a large amount of water until the grains break down into a soft porridge. Depending on where you are and who's cooking it, congee can be completely plain or loaded with meat, seafood, preserved eggs, vegetables and all sorts of toppings.

Mine certainly isn't the traditional method because I'm starting with already-cooked and seasoned rice, but that's exactly the point of this recipe.

And surprisingly, the leftover chicken rice and nasi lemak work beautifully. They're already carrying flavours from chicken stock, coconut milk and aromatics, so instead of starting with a blank canvas, the congee begins with layers of flavour already built into the rice.

The shredded roasted chicken makes it hearty, while soft-boiled eggs, you tiao, dark soy sauce and scallions turn it into a proper comforting meal. So before automatically turning yesterday's rice into fried rice again, give this a try. Sometimes leftovers don't need disguising; they just need a second life.

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Ingredients:

(Serve 8)

• Overnight Cooked Rice, 4 Servings I am using a combination of chicken rice and nasi lemak

• Shredded Roasted Chicken, 1 Chicken

• Brown Sauce Homemade, 1/4 Cup

• Dark Soy Sauce, For Serving

• Soft Boiled Eggs, For Serving

• Fried Breadsticks | YouTiao, For Serving

• White Pepper, Pinch

• Scallions Coarsely Chopped, For Garnishing

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Equipment:

• Rice Cooker

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Directions:

1. Please visit my “Brown Sauce” page for the recipe.

2. Prepare the Rice

3. Transfer the leftover cooked rice into the rice cooker.

4. Add the shredded roasted chicken.

5. Pour in twice as much water to cover the rice, about 8 cups, then add the brown sauce.

6. Stir everything thoroughly.

7. Use your rice paddle or spoon to break apart any large clumps of cold rice. You don't need to completely mash the grains; you simply want them separated so they can absorb the stock evenly as they cook.

8. Cook the Congee

9. Close the rice cooker and select the Congee/Porridge setting if your machine has one.

10. Cook according to your rice cooker's instructions.

11. If your rice cooker doesn't have a dedicated congee setting, use the closest porridge or slow-cooking function recommended by the manufacturer.

12. Once the cooking cycle finishes, leave the lid closed and allow the congee to rest for about 15 minutes.

13. This gives the rice additional time to absorb the liquid and allows the consistency to settle.

14. Adjust the Consistency

15. Open the rice cooker and stir thoroughly.

16. Congee thickens considerably as it sits, especially when made from previously cooked rice.

17. If it is thicker than you like, gradually stir in additional hot chicken stock or hot water until it reaches your preferred consistency.

18. If it is too thin, allow it to sit a little longer or continue cooking briefly with the lid open, if your rice cooker allows this.

19. Taste before adding any additional seasoning. Remember that chicken rice, nasi lemak, roasted chicken and brown sauce are already seasoned.

20. Serve

21. Ladle the hot congee into serving bowls.

22. Drizzle a little dark soy sauce over the top.

23. Add a soft-boiled egg and some breadsticks.

24. Finish with a sprinkle of white pepper and plenty of chopped scallions.

25. Serve immediately while everything is hot, with extra dark soy sauce and you tiao on the side if desired.

26. I like to serve mine with preserved bamboo shoots, pickled lettuce and preserved olive leaves.

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Tips

Your Leftover Rice Doesn't Have To Be Plain

• Plain jasmine rice works, obviously, but don't immediately dismiss seasoned rice.

• Chicken rice brings savoury chicken flavour, while nasi lemak contributes coconut and aromatic notes. Just remember that strongly seasoned rice will change the final flavour of your congee.

Taste Before Seasoning

• This is particularly important when using leftovers.

• The rice, chicken, stock and brown sauce may all contain salt already. Cook everything first and adjust the seasoning at the end.

The Ratio Is Only A Starting Point

• Some people love thick congee that almost holds a spoon upright. Others prefer something much looser and soupier.

• Add more hot stock or water until it tastes and feels right to you.

Raid The Fridge For Toppings

• Congee is wonderfully forgiving. Besides soft-boiled eggs and you tiao, try:

  • Century eggs

  • Salted eggs

  • Leftover roast meats

  • Fried shallots

  • Pickled mustard greens

  • Peanuts

  • Chili oil

  • XO sauce

  • Sesame oil

  • White pepper

  • Coriander

  • Ginger

• Use what you have.

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Recipe Video: