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Chicken Intestine Congee
Hawker • Singapore
How to Make Chicken Intestine Congee (Traditional & Healthy Version)
Chicken Intestine Congee is a beloved dish found in many Singaporean kopitiams and hawker centres, celebrated for its comforting texture and rich, savoury flavours. Rooted in the vibrant food culture of Singapore, this congee is a staple for locals seeking a nourishing meal that brings together both tradition and innovation. The use of chicken intestine adds a unique depth and is a nod to resourceful culinary traditions, where every part of the chicken is honoured and savoured. In Singapore, congee is more than just a meal—it's a symbol of community and shared heritage. Often enjoyed during lunch or as a late breakfast, Chicken Intestine Congee reflects the fusion influences in local cuisine, blending Chinese culinary techniques with the multicultural tapestry of Singapore. The silky rice porridge, fragrant from fresh ginger and garnished with aromatic herbs, offers a satisfying and health-conscious choice for those seeking authentic Singaporean flavours. Its popularity among both older and younger generations at bustling hawker centres highlights its timeless appeal, making it an excellent addition to any healthy eating plan.
Ingredients(for 1 large bowl, typical kopitiam portion)
- 120g Chicken intestines (cleaned and blanched) (Available at wet markets)
- 1/2 cup Jasmine rice (Short grain preferred for creaminess)
- 4 cups Low-sodium chicken stock (Homemade preferred)
- 4 slices Fresh ginger (To reduce gamey flavour)
- 2 cloves, minced Garlic
- 2 stalks, chopped Spring onion (Daun bawang)
- 2 tbsp Coriander leaves (For garnish) - optional
- 1 tbsp Light soy sauce (Low-sodium)
- 1/4 tsp White pepper
- 1 tsp Sesame oil (Optional for aroma) - optional
Instructions
- 1
Rinse the rice under cold water until the water runs clear. Soak for 10 minutes to speed up cooking and create a smoother congee.
10 minutes
Soaking rice beforehand results in a silkier porridge.
- 2
In a pot, bring the chicken stock to a boil. Add the ginger slices and garlic for aroma.
3 minutes
Use fresh ginger to counteract any strong taste from the intestines.
- 3
Drain the rice and add it to the boiling stock. Stir occasionally to prevent sticking, then reduce heat and simmer.
15 minutes
Keep stirring every few minutes for a creamier texture.
- 4
Slice the cleaned chicken intestines into bite-sized pieces. Blanch in boiling water for 1 minute to remove impurities, then drain.
3 minutes
Quick blanching ensures tenderness and food safety.
Why This Dish is Healthy
This Chicken Intestine Congee recipe is a healthy choice due to its balanced macronutrient profile—lean protein, low fat, and moderate carbohydrates. The use of fresh herbs and aromatics boosts flavour naturally, reducing the need for excess sodium or unhealthy fats. It's a light yet filling dish, ideal for those watching their calorie intake or seeking nutritious hawker fare.
Chicken Intestine Congee is high in protein, thanks to the lean chicken offal, and contains essential vitamins like B12 and minerals such as iron and selenium. The use of jasmine rice provides a moderate source of complex carbohydrates for sustained energy, while ginger and garlic add anti-inflammatory and immune-boosting benefits. Low-sodium stock and minimal oil make this dish heart-friendly and suitable for most diets.
Pro Tips
- 💡Tip 1: Use freshly cleaned intestines to avoid any unwanted taste.
- 💡Tip 2: Stir congee frequently during cooking to prevent burning.
- 💡Tip 3: Add garnishes just before serving to preserve their aroma and nutrition.
Storage & Serving
Store leftover congee in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water or stock to loosen the porridge as needed.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 270.0 kcal |
