A Japanese Congee 鶏肉 おじや
This is a basic Japanese recipe for Congee.
There is another kind of Congee called in Japanese Ojiya おじや , which refers to a rice porridge made typically with cooked Rice, to which Soy Sauce or Miso has been added.
In the other classic type of Congee, called in Japanese, Okayu or Kayu, raw Rice is cooked in Water without any Soy Sauce or Miso added. If any seasonings are used, they will be added at the end of cooking and just before serving.
For Ojiya, the cooking time may be somewhat shorter, because you are starting with cooked Rice, though this is not always the case. Also, the ratio of Water to Rice may be lower than with Okayu, but again, this is not always the case. It is the raw materials — whether raw or cooked Rice — and presence of absence of Soy Sauce or Miso that defines which we are making. Both are good, but there is a subtle difference. [edit and move copy]
Congee with Chicken 鶏肉 おじや
½ cup uncooked Rice
4 cups Chicken Stock
2 ounces cooked Chicken meat
1 teaspoon Salt
2 teaspoons Soy Sauce
2 Green Onions
First dice the Chicken meat finely. Chop the Green Onions finely and set each aside separately.
Wash the Rice and leave it to drain fully in a colander for an hour before cooking time.
When ready to cook, Put the Rice, diced Chicken and Chicken Stock in a large pan and bring to the boil. Lower the heat, then simmer over low fire for an hour.
Finally, season with Salt and Soy Sauce, simmer another 45- 50 minutes, stir in the finely chopped Green Onion and serve in a soup bowl like a covered Japanese domburi bowl. This makes one serving.
Forms of Congee or Rice Porridge are popular throughout the Pacific Rim. This is a Japanese version. A Chinese recipe is on this site as well,, see Congee. Also a Korean version, Mushroom Congee. And there is an Indian one. They are different but also good.