China · Chinese

Chicken and bamboo-shoot congee

A savoury congee of chicken and shredded bamboo shoots, served as a closing-course soup in Jiangnan banquets and as an everyday spring breakfast. Public reference · home adaptation, not a historical original.

65 minutes · 4 servings · Moderate

Chicken and bamboo-shoot congee

Public reference · Home adaptation Chicken-and-shoot congee is a Jiangnan spring staple; the Manchu–Han banquet “chicken bamboo-shoot congee” is the closing-course savoury porridge, sharing the same concept as Chaoshan rice-porridge bases. Traditional uses fresh spring shoots; canned cooked shoots (drained) are an acceptable substitute — always blanch to remove bitterness. Quantities, congee cooking time and seasoning are editorial for 4. Chicken must reach ≥74°C. Contains chicken; rice wine contains alcohol. 美食天下：笋丁鸡肉粥 — Standard home sequence: blanch bamboo shoots, marinate chicken strips, cook rice with shoots and chicken together. https://home.meishichina.com/recipe-121577.html FoodSafety.gov: Safe Minimum Internal Temperature — ≥74°C centre temperature for chicken. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures AI-generated illustration; not kitchen-tested.

Ingredients

  • long-grain rice120 g
  • chicken breast200 g
  • fresh or canned bamboo shoots150 g
  • ginger8 g
  • scallion10 g
  • Shaoxing rice wine10 ml
  • salt2 g
  • white pepper powder1 g
  • neutral cooking oil10 ml
  • drinking water1500 ml

Directions

  1. 1

    Rinse the rice and soak for 20 minutes. Cut the chicken into thin strips, season with a pinch of salt, rice wine and white pepper for 10 minutes. Dice the shoots and blanch 30 seconds to remove bitterness.

  2. 2

    Heat oil in a pot, gently fry ginger and scallion, add the rice and stir-fry about 1 minute.

  3. 3

    Pour in water, bring to a boil, then simmer covered about 30 minutes until the rice is creamy.

  4. 4

    Add the diced shoots and chicken strips; simmer about 10 more minutes until the chicken reaches ≥74°C, then season with salt.

  5. 5

    Remove ginger and scallion, dust with white pepper and scallion greens, divide into 4 bowls and serve hot.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.