chicken & brown rice congee

serves 6
preparation time
20 minutes + overnight in slow cooker
cooking time
10 - 12 hours


  • 1 kg free range chicken drumsticks, skin on
  • 2 litres quality chicken stock
  • 1 cup basmati brown rice (or regular brown rice)
  • 1 tightly packed tablespoon freshly chopped ginger
  • 1 teaspoon pepper
  • 1 star anise
  • // to serve //
  • 1 enshallot, finely sliced
  • 1 bunch coriander, leaves picked
  • 1 red chilli, finely sliced
  • 1 large bunch pak choi
  • 2 spring onions (green ends only), finely sliced
  • tamari & sesame oil to taste


Place chicken drumsticks, rice, chicken stock, star anise, ginger and pepper in a slow cooker and cover. Leave overnight for at least 10 - 12 hours on a low heat setting. If you do not have a slow cooker you can place in a large saucepan instead and turn to a very low simmer for around 1 hour. 

The congee is ready when all the rice has become glutinous and broken down into a rice consistency and the chicken is falling off the bone. Remove the chicken drumsticks and take off the meat and chicken skin, setting aside the bones and cartilage (I like to freeze these for stock later). Place the chicken meat and any juices back in with the congee and stir through. Set the skin aside. 

When ready to serve prepare your toppings by frying up the enshallots in some olive oil till really brown and crispy, along with the chicken skin (this is not essential but its frigg'n delicious). This will take roughly 4 - 5 minutes. Now pan sear the pak choi in a hot pan with some olive oil and add a dash of sesame oil when the enshallots and chicken skin are close to finished.

Serve congee topped with wilted pak choi, coriander, chilli, shallots, crispy enshallots and chicken skin then season to taste with tamari and sesame oil.