Chicken Muiltigrain Congee with Celery and Sweet Potatoes

Chicken Muiltigrain Congee with Celery and Sweet Potatoes is my meal prep for this week and it’s so flavorful, hearty, and nutritious. 

I used 2 bone-in skin on chicken legs (drumstick + thighs) since I was using up a whole chicken this week, but you can substitute this by using chicken stock instead of water and 1 lb of boneless skinless chicken thighs. 

The last trick I use it to immersion blender (you can also take a few cups of and blend it in a blender if you don’t have an immersion blender) to get the perfect texture. Taste for the salt and pepper, and enjoy all week long!

Chef Tips:

Flavorful Base: When sautéing the celery, sweet potato, and onions, let them cook long enough to develop a little caramelization—about 5-6 minutes. This step builds a richer flavor base that infuses the broth as it simmers.

Wash the Rice: Rinsing the rice before adding it to the pot removes excess starch, resulting in a cleaner broth and a more distinct rice texture. It’s an easy step that prevents the soup from becoming overly thick.

Use Bone-In Chicken for Depth: Using bone-in, skin-on chicken thighs adds deeper flavor to the broth.

Control Thickness with the Immersion Blender: For a creamier texture, use an immersion blender briefly, just enough to break down some of the rice and veggies. This technique thickens the soup slightly without making it too dense, leaving a rustic, hearty feel.

Season Gradually: Since the rice will absorb salt, taste the broth halfway through cooking and adjust the seasoning as needed. This approach ensures a balanced flavor without over-salting.

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Recipe:

Chicken Muiltigrain Congee with Celery and Sweet Potatoes

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• Author: Jackie Shao
• Total Time: 1 hour 10 min
• Yield: 4 1x

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Description

Chicken noodle soup but like congee – it’s the perfect comfort food!

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Ingredients

Units USM Scale 1x2x3x

• 6 stalks celery, diced
• 1 sweet potato, diced
• 1/2 yellow onion (or 3 shallots), diced
• 2 lb bone-in, skin-on chicken thighs (or 1 lb boneless, skinless chicken thighs)
• 8 cups water (or chicken stock if using boneless chicken)
• 1/2 cup jasmine rice, plus 1/2 cup multigrain rice
• Kosher salt, to taste
• 2 stalks scallions, chopped, for garnish
• 1/4 bunch cilantro, chopped, for garnish
• 1 tablespoon neutral oil

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Instructions

1. Prep the veggies by dicing the shallot or onion, celery, and sweet potato.
2. In a large pot, add a tablespoon of neutral oil. On medium-high heat, add the diced veggies and a large pinch of salt. Cook for 5-6 minutes, stirring occasionally.
3. Wash the rice and add it to the pot with the veggies. Add the water (or stock), chicken, and another big pinch of salt, then bring it up to a boil. Once boiling, reduce to medium-low heat, partially cover, and cook for 45 minutes, checking after 30 minutes. If using boneless, skinless chicken thighs, remove them after 25 minutes.
4. Shred the chicken and season with kosher salt to taste. Using an immersion blender, blend the congee for 20-30 seconds, leaving whole pieces of veggies and rice for texture. Stir everything, taste, adjust salt as needed, and top with cilantro and scallions before serving.

• Prep Time: 20 min
• Cook Time: 50 min
• Category: comfort
• Method: stovetop
• Cuisine: asian