Chicken Adobo Congee

This congee-with-a-Filipino-twist will fill you up and get you through the busiest of days.

November 2010 | By Rachelle Santos
Chicken Adobo Congee
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at a glance

Main Ingredient

Rice and Grains



Preparation Time


Date Published

November 2010

Looking for a hefty breakfast treat? This congee-with-a-Filipino-twist will fill you up and get you through the busiest of days.

Serves 3 to 4 
Prep Time
10 minutes 
Cooking Time 55 minutes


For the congee base
1 cup long-grain rice, washed
2 cups glutinous (malagkit) rice, washed
10 cups chicken stock
      (homemade or from 2 chicken bouillon cubes
          dissolved in 10 cups water)
salt, sugar, and pepper to taste

1 to 1 1/2 cups homemade or store-bought
      shredded chicken adobo with sauce
2 salted eggs, peeled and quartered
2 pieces firm tofu or tokwa,
      sliced into 1-inch rectangles and deep-fried
chopped green onions for garnish
soy sauce to taste (optional)


1  Make the congee base: In a stockpot, place long-grain rice, glutinous rice, and chicken stock. Bring to a boil and reduce to a simmer, stirring occasionally, for 30 to 45 minutes or until a thick soup is formed. Add more chicken stock if necessary. Season with salt, sugar, and pepper to taste.

2  When ready to serve, portion congee among three to four bowls. Top with shredded adobo, salted eggs, and fried tofu. Drizzle with adobo sauce then garnish with green onions and serve with soy sauce on the side, if desired.

Similar recipes: Congee, Tagalog-style Superior Congee, 10 Rainy Day Soups, 12 Noodle Soups to Slurp



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