13 Reviews of Chicken and Vegetables Congee (Chok)

From: Skipper/Sy

On Feb 24, 2003

This recipe is a "5 Stars Plus" rated meal. If I could add a few more stars I would! I love Chinese Congee/Jook/Chok and this recipe is one of the best I have ever had. It is creamy, smooth, tasty but not over powering with seasonings. Plus the chicken was tender as well. It is the perfect meal for a cold winters day here in the Northeastern part of the USA. Great Recipe... from a special Singapore cook!

From: audwinst

On Feb 20, 2004

I've made this several times already. I usually halve the recipe because the original is quite large. Our family can't take spicy well, so I only put one teaspoon of white pepper instead of a tablespoon. For this recipe, white pepper is definitely better than black pepper.

From: sugarpea

On Oct 1, 2003

Oh, yuuuummmm! I had no idea what Congee (Chok) was and now I'm a fan. It came together just as directed and was so flavorful. Can't wait to make it again, I think I can do an even better job, now that I know what's what.I'm sure I can make it even creamier by more closely following the instructions-stir, stir, stir. I was fairly certain that I'm too wimpy to deal with that much pepper so I cut it in half and that was just about right for me. Congee reminds me a lot of etoufee gravy, just a bit thicker.

From: KitchenManiac

On May 20, 2003

If dried scallops is something either expensive or difficult to find in your area. You can substitute it with chicken bones. What it does is sweeten the porridge. Gives it more flavour. Do remove the bones before serving though .

From: Corks73

On Aug 2, 2006

I made this soup last night and it is outstanding. The recipe is easy to follow and delicious.

From: Heydarl

On Jun 11, 2006

This congee is spectacularly tasty and the directions are very easy to follow. I tried congee for the first time at Sydney Airport, when I couldn't find anything else I could eat for breakfast. This version is far superior - I'm looking forward to congee for breakfast this week! Thanks KitchenManiac for sharing this wonderful recipe.

From: Trs

On Sep 14, 2006

Great recipe and quite straight forward to follow. Had a heck of a time trying to find dried scallops so I had to make it without the seafood aspect None-the-less, it turned out quite well. Also, pay no attention to the number of servings off under Nutrition Facts. I had two servings last night and barely made a dent in what had to be at least two gallons of congee. I could probably sustain myself for a week on nothing but what this recipe yielded. I spoke w/ a friend from Taiwan and he said that this stuff stays good for a while. Traditionally I only keep foods for 3 days, any chance that you could give an estimate on how long this lasts? Especially since it's such a high yield recipe. Oh and she's not kidding when she says to stir it frequently. The rice sticks to the bottom of the pot VERY easily. Only make this if you can devote your full attention to it as it's cooking.

From: Mayuko

On Jan 6, 2007

This was my first time making congee, because I had some dental work done and couldn't eat anything hard because it hurt so much. I used chicken breast instead of thigh, I also put a bag of mixed veggies into it for a bit more color. And I like my stuff a little spicy so I added grated ginger into my bowl. My 1 year5 month old son gobbled it up too. This is a light and filling meal, good for dieting too. Thank you for sharing this recipe!

From: Johanna2

On May 12, 2005

I've never had Congee (Chok). I'm glad I have now. This tastes great. My 15 month old gobbled it up. A great comfort food.

From: Chef #481335

On Apr 20, 2007

a pretty authentic asian meal that's not too heavy but tastes good.