SkinnyAsia2: Thai Chicken Congee (Khao Tom)

What is Congee?

Congee is a savoury rice porridge eaten in many different forms throughout Asia. Rice is cooked in plenty of liquid until soft and surrounded by a starchy, comforting broth.

Our Thai Chicken Congee is a relatively quick version, ready in around 30 minutes, so don’t expect the rice to completely disappear like it can in congee that’s been simmered for hours.

You’re looking for very soft rice in a loose, porridge-like broth.

Don’t Rinse the Rice

You’ll notice the recipe specifically says there’s no need to rinse the rice.

That’s intentional.

Normally we rinse rice when we want separate, fluffy grains. Here, the starch helps create that lovely soft, slightly creamy congee consistency.

Keep the Chicken Small

Cut the chicken breast into approximately 1 cm / 0.4 inch cubes.

Small pieces cook quickly and evenly and are much nicer to eat with a spoonful of soft rice.

Make it Your Own with Garnishes

The base congee is mild, savoury and comforting. The garnishes are where you can really make it your own.

Try:

• Ultimate Chilli Crisp for heat, savoury flavour and crunch
• Fried shallots for sweet, crispy texture
• Fried garlic for extra savoury crunch
• Fresh chilli if you love the heat
• Coriander for freshness
• Spring onion for colour and mild onion flavour
• Soy sauce for an extra savoury hit

Our ultimate combination?

Ultimate Chilli Crisp + fried garlic + fried shallots + spring onion + coriander.

My Congee is Too Thin

Remember, this version is supposed to be relatively loose and brothy.

If it’s still thinner than you’d like, cook it for a little longer to allow the rice to absorb more liquid. It will also thicken naturally as it cools.

Dietary & Recipe Variations

EGG FREE
Simply omit the egg.

LOW CARB / PALEO
Swap the rice for cauliflower rice, increase the chicken and double the egg as specified in SkinnyAsia 2.

VEGETARIAN
Omit the chicken, use Vegetable Stock Concentrate and vegetarian fish sauce, double the egg and add silken tofu if desired.

LOW FODMAP
Use compliant Stock Concentrate and suitable garnishes.

HALVED / DOUBLED
The recipe can be halved or doubled. Follow the adjusted cooking instructions in SkinnyAsia 2.

Get the Recipe

The complete Thai Chicken Congee (Khao Tom) recipe, including Thermo cooker and conventional methods and all dietary variations, is available in SkinnyAsia 2.

From the Testing Team

• Val W. – I just made this conventionally. We loved it! Such a great lunch. The rest will be tonight’s dinner.
• Becca T. – So flavoursome even though it’s plain with no toppings
• Sophie S. – This was the bees bloody knees!
• Rebecca K. – How on earth does so few ingredients taste so good? Tanya Halse you are incredible! I’ve been making Chinese congee since forever and never thought or read to use fish sauce. Its sooooooo good. I’ll be making this forever more.
  I love this place for always learning news things and constantly being excited.
• Jess A. – Wowww. First time ever eating congee. Safe to say, I loved it!! So full of flavour, warming and hearty! Perfect for cold weather it’s right up my alley lol
• Hayley M. – So good. Made Korean drug eggs with it because I’m hooked on them at the moment!
• Tara L. – LOVED THIS! It’s absolutely delicious and so easy and fuss free to make. 10/10
• Amanda E. –  That was delicious!!! Loved this so much!! I didn’t quite have enough ginger, but there was still a little hum there. This will be such a comforting soups for when sick etc.
• Tanya H. – Made it with Indian basmati rice tonight. I haven’t bought Jasmine for myself in ages due to my diabetes. Totally works with basmati (even though traditionally made with Jasmine rice)
• Angie G. – OMG this Congee tasted absolutely delicious yumm. Great recipe Tanya Halse I added all the toppings, it was very flavoursome !! Didn’t need any extra salt. Just having a second serve, sooo good !!
• Kris K. – Delicious Tanya Halse. I’ve only had Congee once before in Singapore for breakfast and this is way more flavoursome. Vege stock paste as that’s all I have made at the moment. No coriander for me and found this perfect, didn’t even add any extra topping. Mine didn’t need any salt added.
• Kaz M. – This dropped at the perfect time. L is sick with the flu and was asking for soup, i opened my phone and saw this, so made it! She is currently onto her second bowl