Congee de poulet pour bébé
Un porridge de riz chinois tout doux, mijoté avec du gingembre, du poulet effiloché et de la carotte.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Rinse the rice
Rinse the rice in a sieve under cold running water until the water runs mostly clear. This removes extra starch so the congee turns out smooth instead of gluey.
- 150 g rice
✅ C'est prêt quand : water runs mostly clear
Simmer with chicken and ginger
In a large pot (at least 3 litres, so it does not boil over), combine the rinsed rice, water, whole chicken piece and ginger slices. Bring to a boil, then lower the heat to a gentle simmer, cover loosely, and cook about 35-40 minutes, stirring every 10 minutes so the rice does not stick to the bottom.
- 150 g rinsed rice
- 1.5 litres water
- 250 g chicken
- 3 slices ginger
✅ C'est prêt quand : rice has broken down into a soft, creamy porridge
Shred the chicken
Lift the chicken piece out of the pot and check it is cooked through with no pink inside. Shred or finely chop it on a board into small, soft threads a toddler can easily chew.
- 250 g cooked chicken from step 2
✅ C'est prêt quand : chicken reaches 74°C / 165°F with no pink inside
Add the carrot and chicken back
Stir the shredded chicken and grated carrot into the pot. Simmer gently for 8-10 minutes, stirring often, loosening with a splash of extra water if it gets too thick.
- 250 g shredded chicken
- 1 small (grated) carrot
- a splash, as needed extra water
✅ C'est prêt quand : carrot is tender and congee is thick but still spoonable
Finish and serve
Remove and discard the ginger slices, then stir in the sesame oil. For older toddlers, scatter the chopped spring onion on top, and let the congee cool to warm, not hot, before serving.
- 1 tsp sesame oil
- 2 tbsp spring onion
Store leftovers
Cool leftovers within 2 hours of cooking and refrigerate up to 3 days, or freeze in small portions up to 2 months. Reheat gently with a splash of water, stirring well, until steaming hot throughout and reaching at least 74°C / 165°F on a food thermometer, then cool to a safe warm temperature before serving.
- a splash, as needed extra water
✅ C'est prêt quand : reheated congee reaches 74°C / 165°F throughout
Rinse the rice
Rinse the rice in a sieve under cold running water until the water runs mostly clear. This removes extra starch so the congee turns out smooth instead of gluey.
- 150 g rice
✅ C'est prêt quand : water runs mostly clear
Simmer with chicken and ginger
In a large pot (at least 3 litres, so it does not boil over), combine the rinsed rice, water, whole chicken piece and ginger slices. Bring to a boil, then lower the heat to a gentle simmer, cover loosely, and cook about 35-40 minutes, stirring every 10 minutes so the rice does not stick to the bottom.
- 150 g rinsed rice
- 1.5 litres water
- 250 g chicken
- 3 slices ginger
✅ C'est prêt quand : rice has broken down into a soft, creamy porridge
Shred the chicken
Lift the chicken piece out of the pot and check it is cooked through with no pink inside. Shred or finely chop it on a board into small, soft threads a toddler can easily chew.
- 250 g cooked chicken from step 2
✅ C'est prêt quand : chicken reaches 74°C / 165°F with no pink inside
Add the carrot and chicken back
Stir the shredded chicken and grated carrot into the pot. Simmer gently for 8-10 minutes, stirring often, loosening with a splash of extra water if it gets too thick.
- 250 g shredded chicken
- 1 small (grated) carrot
- a splash, as needed extra water
✅ C'est prêt quand : carrot is tender and congee is thick but still spoonable
Finish and serve
Remove and discard the ginger slices, then stir in the sesame oil. For older toddlers, scatter the chopped spring onion on top, and let the congee cool to warm, not hot, before serving.
- 1 tsp sesame oil
- 2 tbsp spring onion
Store leftovers
Cool leftovers within 2 hours of cooking and refrigerate up to 3 days, or freeze in small portions up to 2 months. Reheat gently with a splash of water, stirring well, until steaming hot throughout and reaching at least 74°C / 165°F on a food thermometer, then cool to a safe warm temperature before serving.
- a splash, as needed extra water
✅ C'est prêt quand : reheated congee reaches 74°C / 165°F throughout
The Story Behind the Dish
Congee, called zhou in Mandarin and juk in Cantonese, is one of China's oldest comfort foods, born from the simple idea of stretching rice with plenty of water into a soft, filling porridge. Cantonese cooks became especially known for refining it, simmering rice low and slow until it turns silky, then folding in meat, fish or vegetables.
It is the dish families turn to for the very young, the elderly and anyone feeling under the weather, because it is gentle, nourishing and easy to eat. A simple chicken and ginger version like this one is often the first warm, savoury meal a Chinese baby ever tastes.
⭐ Why It's Famous
It is soft enough for toddlers and grandparents alike, endlessly adaptable, and considered one of the most soothing dishes in Chinese home cooking.
💡 Fun Fact
In many Chinese households, the leftover rice water skimmed from cooking congee was traditionally saved and used as a mild, soothing drink for babies with upset tummies.
Guangdong (Canton), China
23.13°N, 113.26°E
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