Chicken Congee | Bariatric Recipe

Bariatric friendly chicken congee

Lauded as the ultimate Chinese comfort food, served as a pick-me-up for sick days, and enjoyed by patients in the puree phase, we tried our hand at preparing Chicken Congee. A super simple porridge-type dish, we are confident that you will enjoy this recipe time and again. We cooked ours a little too long and ended up with a much dryer congee than we wanted, so keep an close eye on your pot.

For preparation, measure out the amount of rice you will use and then rinse thoroughly to remove any excess starch from the rice. This will help prevent the rice from clumping together and looking more like a plate of mashed potatoes than a bowl of rice! Once you’ve rinsed your rice portion, put the rice in the pot and bring to a boil.

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Bear in mind that if you choose to cook with brown rice, your cooking time will get just a tad bit longer. Brown rice takes a bit longer to cook all the way through, but the texture will have a bit more bite to it! You will know that your dish is ready once the congee has a consistency similar to oatmeal. This is when you will season with light salt and pepper to taste.

The soy sauce at the end also will add some sodium to the dish, so don’t have a heavy hand when you add the salt! The congee will continue to thicken once it cools, but you can always thin it out by adding more chicken stock when you are ready to serve or when you reheat to enjoy it all over again!

Making the chicken congee

If you are out of the puree phase, you can always serve this dish with your favorite low-calorie chicken recipe and vegetable stir fry! What do you think? Excited to try this Asiatic take on some savory porridge? Let us know on social media

• 32oz chicken broth
• ½ cup of rice (you can use basmati, brown rice, jasmine rice,
or long grain)
• Salt to taste
• Sesame oil or soy sauce to taste

• In a large pot, combine 32oz chicken broth and 1/2 cup of rice
• Stir ingredients together and bring to a boil
• Give the rice a good stir, scraping the bottom of the pot to
prevent sticking, then lower the heat and half cover the pan
• Simmer gently for 1 1/2-2 hours, stirring every 15 minutes,
until the grains open and your congee is thick.
• Add salt to taste
• Add soy sauce or sesame oil to taste

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If you make our chicken congee bariatric recipe, please post, follow and tag us on social media! We love seeing how our blogs can help bariatric patients continue to make healthy choices and maintain wellness years after weight loss surgery. That’s what we’re all about at WLS Afterlife! Whether you’ve had the gastric sleeve, gastric bypass, lap band, gastric balloon, or any other kind of weight loss surgery- we have recipes for you.

We recommend our WLS Afterlife viewers follow their doctor’s dietary guidelines, regardless of our bariatric recipe instructions. Don’t forget to control your portions after weight loss surgery.

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