Chicken Congee with Vegetables

Chicken Congee is easy to make using rotisserie chicken and day-old cooked rice. It's hearty, tasty, and healthy with loads of fresh veggies, like a warm hug in a bowl!

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How to make Chicken Congee

✅Ingredients:

1 zucchini squash, diced
1 large carrot, diced
4 baby bella mushrooms, sliced
1 cup flaked cooked chicken/rotisserie chicken
2 thumb-sized ginger, sliced
3 cloves garlic, pounded
3 cups cooked rice
6 cups water
2 Maggi chicken cubes
¼ small cabbage, chopped
1 tablespoon soy sauce
1 teaspoon dashi powder
Salt and pepper to taste

✅Instructions:

In a pot, add chicken bones, ginger, garlic, cooked rice, and water. Break the rice apart with a spoon.

Add Maggi chicken cube, stir to dissolve. Cover and simmer for about 20 minutes, or until the rice is softened and has expanded. Check and stir occasionally to prevent burning at the bottom. Remove the chicken bones.

Add zucchini, carrots, mushrooms, and cabbage. Stir to distribute. Cover and simmer for about 1 to 2 minutes, then add the flaked cooked chicken.

Season with soy sauce, dashi powder, salt, and pepper to taste. Stir to distribute and continue to simmer until the congee is thick and the vegetables are tender.

To serve, ladle the soup into bowls, drizzle with sesame oil, and garnish with green onions.

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