Ginger Chicken Congee
A Chef Aly Thermomix reinterpretation of Neil Perry-style chicken congee: metric ingredients, exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.
Neil Perry champions gentle, soulful Asian cooking. Congee is the ultimate comfort breakfast, and the Thermomix simmers the rice down to silk while you get on with your morning.
Ingredients
- 🍚200 g jasmine rice, rinsed
- 🫚20 g ginger, sliced
- 🍗1200 g chicken stock
- 🍗300 g chicken thigh
- 🧅Soy, sesame oil, spring onion and coriander, to serve
Thermomix method
- Place the rice, ginger and stock in the bowl. Cook 40 min / 100°C / Reverse / speed 1, MC off, until the rice breaks down to a porridge.
- Add the chicken thigh and cook 12 min / 100°C / Reverse / speed 1.
- Shred the chicken, stir back through and season. Serve topped with soy, sesame oil, spring onion and coriander
Aly's tips
- The longer and slower it cooks, the silkier the congee.
- Top with anything you love — chilli oil, a soft egg, fried shallots.
Questions
Why cook it so long?
Time is what breaks the rice down into that signature creamy, soothing porridge.
Is this the original Neil Perry recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Neil Perry and chicken congee; it is not endorsed by or affiliated with the chef.
Can I make this Ginger Chicken Congee in a TM6 or TM7?
Yes. The method is written with TM6 and TM7 settings, using metric weights, clear times, temperatures and speeds.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.