Peanut-Chicken Congee (花生鸡肉粥)

Peanut-chicken congee

I love all types of porridge and congee, this is one of my favourite congees. When I cook just for myself, I usually cook porridge or congee that is enough for 2-3 meals.

Ingredients (2 servings):
⅓ cup long grain rice
¼ cup peanuts
Salt and pepper to taste
Chopped shallot to serve

200g chicken bones
1 cup chopped leek (or carrot, cabbage... etc)
2-3 slices ginger
1 litre water


  1. Wash and soak the peanuts and rice SEPARATELY overnight. Drain
  2. Put all ingredients for stock in a medium pot, bring to boil and let it simmer over low heat for 1-2 hours.
  3. Remove all items in the stock pot, and put in peanuts and rice. Bring to boil and cook on low heat for 30 minutes or until the peanuts are softened. Add extra boiling water as needed.
  4. Add salt and pepper to taste and serve warm with chopped shallot.

**I used claypot, you may also use pressure cooker or slow cooker... if you have one.

Comments :

2 comments to “Peanut-Chicken Congee (花生鸡肉粥)”
Mandy said...

nice shot! I love congee too. Especially one with century egg. ;p

Lydia said...

yummm... havent cooked century egg congee for long!

LinkWithin Related Stories Widget for Blogs

Please Ask First

© 2005 - 2016 by Lydia Teh My Kitchen All Rights Reserved Do NOT republish any or part of contents and photographs without prior written consent from My Kitchen. E-mail: lydia_teh[at]yahoo[dot]com

Free subscription to MK, enter your email address:

Delivered by FeedBurner