Roast lemon chicken fish and minced pork congee

Congee is Chinese rice porridge, which can be served plain, sweet, or savoury. It is actually pretty bland in flavour. When additional ingredients such as meat, fish, and flavourings are added while preparing the congee, which is most often served as a meal on its own, especially for persons who are ill.

To me, it is the ultimate Chinese comfort food, that my grandma and mom cook for us. Their recipes has fish brain, intestines’, Chinese donut stick pieces, minced pork, bean sprouts, and at times fried tofu. I have added roast lemon chicken recipe at the bottom which I made a day ago. Do your roast lemon chicken first or one day in advance. Using leftover roast lemon chicken.

My congee is cooked in rice cooker, has prawn heads and chicken stock, leftover roast lemon chicken, fish fillets and minced pork, garnished with soy and chili sauce. I got to have chili in it, that’s me chili lovers. It’s comforting delicious and flavourful congee. 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
2 drumsticks plus 4 c water; 1 ” ginger, salt, black peppercorns and 4 garlic cloves to make stock
200 g minced pork
200 g basa fillets
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
180 g roast lemon chicken pieces (link to recipe at the bottom)


soy sauce
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 roast lemon chicken meat and fish fillets to rice cooker. Stir and cover for 5 minutes or until it is cooked through. Add salt and pepper to taste. Garnish with soy 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 just use soy sauce and garnish with spring onions or fried shallots. 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.

The link to Roast lemon chicken: