Chicken and Wheat Congee Recipe: Hearty Homemade Porridge

Conjee — a warm, comforting rice porridge — is a staple on our Iftar table. After long hours of fasting, a few spoonfuls of this soothing dish makes me feel truly satisfied. If I skip it, I often feel like I haven’t eaten at all.

At home we enjoy conjee year-round, especially for breakfast, often made with red rice or herbs. It’s an easy one-pot meal that keeps you full and content. During Ramadan, conjee is common in many Muslim households, usually prepared with meat and vegetables. I fondly remember carrying warm conjee made by my mother and aunt to neighbors — a simple gesture of goodwill. Tasting the different varieties of conjee and snacks from neighbors and relatives brings back vivid memories. I still make conjee here on weekends, especially Friday mornings, and my husband and sons always look forward to it.

Conjee (also called jook) is a staple in many rice-based cultures, including China, Malaysia, Hong Kong, and Sri Lanka. It’s commonly given as a first weaning food for babies. While some cuisines make it with water or stock, at home we prefer adding coconut milk for a richer flavor.

When I moved to Dubai, I couldn’t find the white raw rice I grew up using. Fortunately, I discovered bulgur wheat, which cooks much faster because it’s parboiled and cracked. Since then I often make conjee with bulgur — it’s quick and satisfying. I don’t get bored eating it daily during Ramadan because I vary the proteins and sometimes keep it simple with fried onions only.

Here’s my bulgur conjee recipe — simple, nourishing, and perfect for Iftar.

Ingredients:

1/2 cup small white bulgur wheat

2 cups water

1 chicken breast, cut into small pieces

1/2 onion, finely chopped

1 medium tomato, finely chopped

3 tbsp grated carrot

a few green stalks of spring onions or leeks, chopped

5–6 curry leaves

2″ cinnamon stick

3 cloves

3 cardamoms

3 cloves of garlic, finely minced

1″ ginger

1/2 tsp turmeric powder

1/4 tsp Kashmiri chili powder

1/2 tsp cumin powder

1/2 tsp cumin seeds

1/2 tsp peppercorns

2 1/2 cups coconut milk

salt to taste

Method:

Soak the bulgur in water for about 30 minutes, then wash and drain.
In a pot, combine the soaked bulgur and all ingredients except the coconut milk, cumin seeds, and peppercorns. Add salt.
Bring to a boil, then simmer until the chicken is cooked and most of the water has evaporated. Avoid making the mixture too dry; it should remain porridge-like.
Add the coconut milk along with crushed cumin seeds and crushed peppercorns. Simmer gently for about 5 minutes to meld the flavors.
Adjust seasoning to taste.
Serve warm.

Notes:

* Garnish with fried onions and chopped coriander leaves or spring onions for added texture and aroma.

* I use one cup of thick coconut milk and the remainder as thin milk. Freshly grated coconut blended with water yields a thicker first extraction and thinner subsequent extractions.

* You may wish to remove whole curry leaves, ginger pieces, and whole spices before serving to avoid biting into them.

Enjoy the comforting goodness of this conjee — a simple, flavorful dish that warms both body and memory.