The Best Congee / Chicken Arroz Caldo Recipe (Instant Pot Friendly) (2024)

FAQs

What is the difference between arroz caldo and congee? ›

Arroz caldo is a dish that originated from congee and has since been renamed by the Spanish. The term itself translates to rice broth but don't be fooled, arroz caldo comes in a variety of consistecies from thick to soupy. The main difference in this dish is the use of chicken and ginger in the mix.

Congee can be made with many different types of rice. Use basic white long-grain rice if you like; jasmine rice is a favorite as well. Other long-grain rice varieties like basmati can create a nice congee, and even short-grain rice will work. Cooking times may vary with any of these options.

The range of sides that goes with congee is endless. Lovers of preserved will be spoilt for choice with options such as pickled cucumber, wheat gluten, pickled turnip, pickled white gourd, fermented bean curd, dried bamboo shoot, salted clam, salted duck egg, meat floss and all sorts of fried bean sticks.

The benefits of congee and looser porridge result from long, slow cooking with lots of water, transforming food into a meal that hydrates, supports digestion & soothes the stomach. Congee improves digestion by soothing and balancing the entire digestive tract and every organ of digestion.

In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food.

So, congee is a type of rice porridge, but not all rice porridge is congee-like the way all squares are rectangles, but not all rectangles are squares. Jook gets a step more specific: It's the English translation of the Cantonese name for rice porridge.

More porridge is probably sweet and congee is more often savory, but there are plenty of traditional exceptions in both cases!

Rich in flavour and filled with the goodness of nutrients, rice congee is the perfect dish to have daily for anyone, especially children who are picky eaters. Introduce your fussy baby to a warm bowl of rice congee topped with the things they love. The delicious dish is also beneficial for your overall well-being.

Whisking the congee is our secret for making restaurant-quality congee that's full-bodied and almost-creamy. This technique will help break down more of the rice grains and let those starches out to thicken the congee. If it gets too thick at any point, you can always thin it out by adding some boiling water.

What is the secret to silky congee? ›

The mark of a good bowl of Cantonese-style congee is the silky-smooth texture of the porridge. Beancurd skin is the secret ingredient to ensuring the texture of each bowl of congee comes out right. Adding the beancurd skin helps to make the rice grains mushy, and thus easier to cook down to a smooth consistency.

Simmer the congee for about 30 minutes then add the celery, broccoli and carrots. Continue to simmer until the congee is thickened and creamy and the vegetables are tender and soft. Add salt to taste. Garnish with the sliced green onion and serve hot.

Combining the rice instantly gives the congee that smooth consistency that you find at restaurants; it also helps infuse the chicken stock into the rice, making the dish ten times more flavourful. I only blend half as I still like to see some grain in the congee and provide extra texture.

Congee typically has fewer calories and carbohydrates compared to plain cooked rice because it is a more diluted form of rice. Congee, also known as rice porridge, is made by boiling rice in a large amount of water or broth until the rice breaks down and becomes a thick, porridge-like consistency.

What are congee and lugaw? Lugaw is used as an umbrella term for many rice porridge dishes in the Philippines (via Yummy). Congee, on the other hand, is a Chinese dish. The term, which is actually English, is derived from the Tamil word kanji, per Today.

Congee is a porridge only by definition. It's a soup of long cooked rice, broth and aromatics like ginger and garlic that cooks down to a thick but liquid mass that is then further flavored by the eater with toppings like pork floss, soy sauce, green onions and the like.

Arroz caldo doesn't need toppings since the chicken pieces already make it quite hearty but it can be added, too. Lugaw on the other hand is more appetizing when it does have toppings since it is, in essence, softened rice in chicken stock. This is why lugaw has more in common with congee than with arroz caldo.