Summer Corn and Chicken Congee

45 mins Prep Time

2 hours 0 mins Cook Time

Written By

Vicky Tran

Congee is a rice porridge dish that is eaten in many Asian countries and under several different monikers. Still, at its core, it is effortlessly consistent: A thick and porridge-like soup made from one or more different varieties of rice that is as comforting as it is delicious. I like to make this version in the summertime when local corn is in season as it also reminds me a bit of another Cantonese favourite: Chicken and corn egg drop soup. Not only is it a nice change from plain congee, but saving the corn cobs to also use in the soup further enhances the natural sweetness of the soup. There are two simple secrets to getting the perfect aroma and consistency to this congee. The first is using two different grains of rice. Most congee recipes will call for a short grain rice such as Jasmine, but I also like to include a glutinous sweet rice as well. As denoted in its name, the glutinous sweet rice has natural thickening properties that yield a much more glossy finish and help to thicken the congee once cooked. The second must-do is pre-toasting the rice grains before cooking. This step is crucial in flavour building as it caramelizes the grains and brings out a nutty aroma that, although subtle in the finished product, is undeniable compared to its non-toasted version.

Ingredients

Summer Corn and Chicken Congee

5 thumbs ginger, peeled and sliced
4 ears corn, husks removed
4 stalks scallions, sliced on a deep bias
1 whole chicken (organic or free range preferred)
1 large yellow onion, peeled and halved
8 cups low sodium chicken stock, plus additional as needed
1 cup long grain rice (such as Jasmine)
1 cup sweet glutinous rice
1 cup cilantro leaves
2 tablespoons unsalted butter
1 lime, cut into wedges
Fish sauce, to taste
Kosher salt, to taste
Fresh ground black pepper, to taste
Chili crisp or hot sauce of choice (optional)
Youtiao (fried Chinese breadsticks) (optional)

Directions

Summer Corn and Chicken Congee

6 Steps

Step 1

To prepare the corn, remove the corn kernels from the cob, set the corn kernels aside and save the cobs for the stock.
Step 2

To prepare the broth, in a large stock pot filled with about 5 litres of cold water, add the chicken stock, shucked corn cobs, halved yellow onion and ginger slices. Bring to a boil and gently lower the whole chicken in, breast side up. The liquid should just barely cover the entire chicken, if there is not enough just add more water. Bring the entire pot to a boil, cover with a lid and ensure heat is at a constant to keep a soft boil. Cook for 40-50 minutes until the chicken is cooked through.
Step 3

While the chicken is cooking, prepare the rice grains by toasting in a skillet until the majority of grains are golden brown and the rice smells nutty. Remove from pan.
Step 4

Once the chicken is fully cooked, carefully remove from the cooking liquid and allow to cool before shredding. Strain off the chicken cooking liquid into another large pot. Bring to a boil and add in both the toasted long grain rice as well as the toasted sweet glutinous rice. Cover with a lid and cook for 40-50 minutes, stirring every 10 minutes until all of the rice grains have cooked out completely and the congee has reached desired consistency. Note that the congee will continue to thicken as it stands!
Step 5

While the congee is simmering, prepare the corn and chicken. Shred all of the cooked chicken meat from the bones. Toss the shredded chicken with the cilantro leaves, sliced scallions, a splash of fish sauce and a squeeze of fresh lime juice. Set aside until ready to eat. Heat the unsalted butter in a large skillet and cook the shucked corn for 2-3 minutes on high heat, tossing regularly, season lightly with salt and pepper to preference and set aside until ready to eat.
Step 6

To finish the congee, adjust seasoning and consistency with kosher salt and additional chicken stock if necessary, fold in half of the sautéed corn mixture. Transfer to bowls and top with a few more tablespoons of the sautéed corn as well as the chicken and herb mix. Top with fresh ground back pepper and serve with additional fish sauce, lime wedges, toasted youtiao as well as chili crisp or hot sauce of choice.