Chicken Congee with Chile-Raisin Oil

California Raisin Marketing Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 35 mins


Chile-Raisin Oil:
2 1/2cups vegetable oil
1cup minced shallots
1cup dried chile flakes
1cup chopped California raisins
1tablespoon kosher salt
Chicken Congee:
2cups steamed raisin rice
16cups chicken stock, reduced to 8 cups
2teaspoons kosher salt
1/2cup California raisins
1cup julienne Smithfield or other salty ham
1tablespoon vegetable oil
4 eggs, poached
4tablespoons fried shallots
4tablespoons minced green onions


  1. Chile-Raisin Oil: In sauté pan over high heat, heat oil and brown minced shallots; reduce heat to low and cook for 3 minutes. Stir in chile flakes and raisins; cook until oil turns red. Add salt to taste and set aside. (Will keep at room temperature for up to one month.)
  2. To prepare congee, fluff rice by hand or with a fork; turn into large pot; add reduced chicken stock. Bring to boil; reduce heat and simmer for 30 to 45 minutes or until rice breaks down and makes thin pudding. Stir in raisins and set aside. Meanwhile, sauté ham julienne in oil over low heat until crispy; crumble and set aside.
  3.  To serve, poach eggs. Divide hot congee into four large soup bowls. Top each with 1 poached egg and 2 teaspoons Chile-Raisin Oil. Sprinkle with crumbled ham and garnish with green onions and fried shallots.

Recipe by Chef Alex Ong, courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 26.27
  • Calories 1960
  • Fat 159g
  • Saturated Fat 16g
  • Polyunsaturated Fat 95g
  • Monounsaturated Fat 39g
  • Cholesterol 240mg
  • Sodium 4600mg
  • Potassium 1920mg
  • Carbohydrate 104g
  • Fiber 8g
  • Sugars 44g
  • Protein 42g
  • Trans Fat 3.5g
  • Vitamin A 200%
  • Vitamin C 40%
  • Calcium 15%
  • Iron 40%