Cantonese Chicken Congee
雞粥
Silky rice porridge with shredded chicken, ginger, carrot and bok choy. A Hong Kong staple — warming, gentle on the stomach, and loved by dogs of every age.
Silky rice porridge with shredded chicken, ginger, carrot and bok choy. A Hong Kong staple — warming, gentle on the stomach, and loved by dogs of every age.
The more you stir, the silkier it gets. Real Cantonese congee should be smooth enough to pour — not thick and stodgy. If it gets too thick during cooking, just add more water and keep going. Your dog will not complain either way.
Add the jasmine rice and water or broth to a large heavy-bottomed pot. Bring to a boil over high heat, stirring once to stop the rice sticking to the base.
Reduce to a gentle simmer and place the whole chicken pieces and diced carrot directly into the pot. No need to pre-cook — the chicken will poach slowly in the porridge, staying moist and easy to shred later.
Simmer uncovered for 50–60 minutes, stirring every 10 minutes or so, until the rice has completely broken down and dissolved into a thick, silky porridge. The grains should be virtually invisible. Top up with water if it thickens too much before the time is up.
Lift the chicken pieces out of the congee. Shred into small, bite-sized pieces using two forks — the long slow poaching makes it fall apart effortlessly. Return the shredded chicken to the pot and stir through.
Stir in the chopped bok choy or spinach and the grated ginger. Cook for a further 3–4 minutes on low heat until the greens are completely wilted and tender.
Remove from heat and stir in the sesame oil. Add ¼ tsp eggshell calcium powder per portion before serving. Cool completely to room temperature — congee stays hot for a long time, so always test with the inside of your wrist before giving it to your dog. Store leftovers in the fridge for up to 4 days. Reheat with a splash of water as it thickens when cold.
Congee is the number one recommendation when a dog has an upset stomach, is recovering from illness, or has just had surgery. The broken-down rice is the most digestible carbohydrate you can give, and the broth encourages hydration. Skip the sesame oil and ginger if your dog has acute GI issues — plain congee with just chicken and rice is ideal.
Approx. per serving (4 servings total)
Congee is roughly 70% water by weight — serve larger portions than a dry meal. Use as a full meal replacement or mix with regular food during recovery.
Senior dogs · Post-surgery recovery · Upset stomach · Picky eaters · Small dogs · All breeds
Sesame oil provides omega-6 — not omega-3. This recipe needs fish oil to be fully balanced.
Add ½–1 tsp salmon or sardine oil per serving, stirred in cold after cooking. Never heat fish oil — it oxidises. This single addition covers DHA and EPA for coat, brain and joint health.
Protein (chicken) · Calcium (eggshell) · Vitamin A & K (bok choy) · Beta-carotene (carrot) · Omega-6 (sesame oil) · Anti-inflammatory (ginger) · Digestibility
➕ Add: Salmon oil (omega-3) · If fed daily as sole diet, consider a canine multivitamin for vitamin D and iodine.
Congee keeps well in the fridge for 4 days. It thickens as it cools — add a splash of water and stir when reheating. Freeze in portions for up to 2 months.
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