Cambodian Chicken Rice Congee

February 2, 2023  Cambodia Recipe Avatar
Cambodian Chicken Rice Congee

This Cambodian Chicken Rice Congee is Khmer comfort soup when you have a cold. You can also use fish, pork blood, and pork belly.


Use 8 cups of broth
1 small chicken
1 cup of long grain rice
1/4 cups of dried shrimp (soak rinse set aside)
1/4 cup of preserved cabbage (wash rinse set aside)
4 garlic gloves pound in mortar pestle to paste with 1 teaspoon of salt
A handful of big flat dried rice noodle
2 tablespoon of fried garlic or shallot for garnish
2 green onions cut to 1 inch long for garnish
2 tablespoon of fish sauce
1 tablespoon of sugar

For the bowl

Soy bean paste
Chili sauce
Black pepper
Lime wedge
Green onion
Bean Sprouts
Saw tooth (Jee Bonlar)

Directions to make Cambodian Chicken Rice Congee

  1. In a big pot on high heat bring the chicken broth to a boil
  2. When the broth is boiling add rice let the rice cook until it is soft and not raw in the middle
  3. Then add chicken, dried shrimp, preserve cabbage, garlic paste cooked for 5 minutes to let the flavor come and the rice is soft (is like borbor)
  4. Then add the flat noodle to it cook until it is soft
  5. Now add sugar, salt or fish sauce to it, taste and adjust the flavor
  6. Turn the heat off
  7. Garnish the soup rice with fried garlic or shallot and green onions
  8. If you soup rice is too thin don’t worry, when it is cold it will be thicker, but if it is too thick do add more broth to it. You can use chicken broth from the can if you like.

When ready to serve you can ladle the soup rice into a serving bowl and add the bean sprouts, lime wedge, green onion and so on according to your taste.



Related Recipe: Cambodian Bean Thread Noodle Soup

Nutrition Facts

Serving Size: 2

Calories Per Serving: 681

% Daily Value
Total Carbohydrate ‏94g 34%
Cholesterol ‏76mg 25%
Total Fat ‏9g 12%
Saturated Fat ‏2g 10%
Dietary Fiber ‏2g 7%
Protein ‏50g 100%
Sodium ‏4909mg 213%
Sugars ‏10g 20%


30 min


30 min




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