Shredded Chicken Congee | IDDSI Level 5-6 Care Food Recipe

IDDSI Level 5-6 | 45 minutes | Easy

Ingredients (2 servings)

• 400ml congee base (rice to water ratio approx. 1:10, cooked until soft with faint grain outlines remaining)
• 100g chicken breast (skinless, boneless)
• 200ml clear chicken stock
• 3 slices fresh ginger
• 2 spring onion stalks (for cooking only — remove before serving)
• A pinch of fine salt
• A pinch of white pepper
• A few drops of sesame oil (optional, for flavour)

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Fresh chicken (whole or boneless): available at Asian butchers; Wing Yip and H Mart stock Cantonese-preferred free-range varieties.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Method

1. Cook the congee base: rinse the rice, add cold water (1:10 ratio), bring to the boil then reduce to a low simmer. Cover and cook for 30 minutes, stirring occasionally, until grains are soft and swollen. For a Level 4 base, continue cooking until no visible grains remain.
2. Prepare the chicken: place chicken breast in a saucepan with ginger slices and spring onions. Cover with chicken stock and top up with water if needed. Bring to the boil, reduce heat and simmer for 12–15 minutes until fully cooked through.
3. Remove the chicken breast and allow to cool slightly. Shred along the muscle fibres by hand into thin strips (approximately 0.5–1cm wide and 2–3cm long).
4. Return the shredded chicken to the warm stock and simmer on a low heat for 3–5 minutes to let the flavours absorb.
5. Ladle the congee base into bowls, top with shredded chicken and a small amount of warm stock.
6. Season with a pinch of fine salt, white pepper, and a few drops of sesame oil to taste.

Texture Guidance

Level 5 (Minced and Moist): Cut shredded chicken into 0.5cm pieces. The pieces should be easily crushed with the back of a fork and require no chewing — the tongue alone can break them apart.

Level 6 (Soft and Bite-Sized): Leave the chicken as naturally shredded strips, 2–3cm long. Light chewing is required, but the pieces separate easily without effort.

Select the appropriate version based on the individual’s swallowing and chewing ability.

Cultural Background

Shredded chicken congee is a staple Hong Kong comfort food, traditionally prepared for family members recovering from illness. Cantonese culinary tradition holds that chicken stock and ginger restore strength and aid digestion. This recipe preserves the familiar flavours of the original while adapting the texture to meet IDDSI care food standards.

Texture Tests

Congee base (Level 4): Fork pressure test passes — the congee base flows through the fork tines, with no visible particles and a uniformly smooth consistency.

Shredded chicken (Level 5): The back of a fork pressed against the chicken pieces flattens them completely with no spring-back. No chewing required.

Shredded chicken (Level 6): Fork tines inserted into the strips separate them easily. The texture is tender throughout, with no firm core.

Important Notes

• Chicken breast must be cooked until fully done (internal temperature reaching 75°C) to ensure food safety.
• Always shred the chicken along the muscle grain — never cut across it. Cross-cut chicken becomes chewy and is unsuitable for people with dysphagia.
• Keep the congee base piping hot (approx. 60°C) before adding the shredded chicken, to prevent rapid cooling.
• For residents with diabetes, plain rice congee has a relatively high glycaemic index — consider reducing the portion size and supplementing with lower-GI foods.

Storage and Reheating

Store the congee base and shredded chicken separately in sealed containers in the refrigerator for up to 2 days. When reheating, bring the congee base to a full rolling boil first, then add the shredded chicken. Add a small amount of water or stock to restore the desired consistency.

Nutrition

Per serving approximately 180 kcal, 22g protein, 18g carbohydrate. Chicken breast provides complete high-quality protein containing all essential amino acids, making it particularly valuable for elderly individuals recovering from surgery or illness. Ginger aids digestion and white pepper gently warms the stomach — the overall combination is mild and easy to digest.