Shredded chicken minced pork spinach congee with paratha and chili sauce

What is your favourite recipe to use leftover vegetable at the end of the week? I always have assortment of fresh vegetables that I have use half and have some not used throughout the week and love using them in something rather than soup.

So, here’s the leftover baby spinach leaves that I have used half to add into something more solid, comfort, and boost my intake of vegetable. I also have leftover paratha. I throw in drumsticks meat too to tweak my taste and to create a different type of congee for a change.

You can always play around your food or ingredients. Be creative, inspire yourself. See things out of your comfort box. You up the leftovers with boldness and innovative ways. There is nothing wrong eating food with international ingredients in one bowl.

My congee is delicious, flavourful, comfort and beautiful to look as well as to eat. Please that everything come together. I can fall in love with its flavour. Let’s cook!!!


2-3 c cooked rice
1 ” fresh ginger
1 1/2 Tbs minced garlic
1/2 Tbs oyster sauce
1/2 Tbs soy sauce
6-10 prawn heads, fry with 1 Tbs oil and 1 Tsp minced garlic, once turned red, smashed and cook with 4 c water, salt and pepper to make stock
4 drumsticks plus 4 c water; 1 c extra water, 1 ” ginger, salt, black peppercorns and 4 garlic cloves to make stock; shred meat to add in
200-250 g minced pork
2 Tsp olive oil
1/2 Tsp minced fresh ginger
1/2 Tsp minced garlic
1 Tsp Shaoxing wine
1 Tsp soy sauce
1/4 Tsp salt, and extra
1 Tsp pepper and extra
water, if necessary


1 paratha, cut into bite size (OPT)
half handful of baby spinach leaves
Chili sauce (OPT)


In the rice cooker, add cooked rice, two stocks (2 c each stock first), fresh ginger, garlic, oyster sauce, soy sauce to pot and turn on rice cooker. Uncovered and stir occasionally for 45 minutes; to make sure it’s not sticking to the bottom or until congee is smooth and no longer grainy and broken. Add more prawns or chicken stock and water if necessary.

In a bowl, combine minced pork, ginger, garlic, Shaoxing wine, salt, pepper, soy sauce, and oil. Mix well and set aside in the refrigerator. When congee is nearly done; has the right consistency: creamy. Add minced pork to congee, breaking down minced pork, and simmer until minced pork is cooked, for about 10 minutes.

When congee is done, change setting to ‘keep warm’. Add shredded chicken meat from drumsticks to rice cooker. Stir and cover for 5 minutes or until it is cooked through. Add salt and pepper to taste. Garnish with paratha, spinach leaves and serve with white pepper, and chili sauce.

Note: You can use any ingredients of your choice. Or you can add the ingredients like my grandma and mom does as mentioned above. You might want it more liquid, so add more stock or water.

You can omit chili sauce and Paratha. You can put fried shallots, Chinese doughnut, or fried tofu. Or create your own flavour ingredients. You can use vegetables, or box ready stock or cube packet stocks.