Print

A Soulful Bowl-Full of Smoky Chicken and Barley Congee

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This smoky chicken and barley congee is a soul-warming twist on the classic comfort dish. With pearled barley for texture, a rich chicken broth base, and smoky turkey for depth, it’s topped with caramelized shallots, sautéed spinach, and soft eggs—perfect for breakfast or dinner.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Simmered
  • Cuisine: Fusion / Asian-Inspired
  • Diet: Halal

Ingredients

  • 1 cup pearled barley, rinsed
  • 8 cups chicken stock (homemade or store-bought)
  • 1 1/2 pounds bone-in chicken thighs
  • 1 smoked turkey tail, rinsed
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 inch fresh ginger, peeled and sliced
  • 2 cloves garlic, lightly crushed
  • 2 tablespoons vegetable oil
  • 3 large shallots, thinly sliced
  • 4 cups fresh spinach
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 4 large eggs

Instructions

  1. In a large pot, combine chicken stock, chicken thighs, smoked turkey tail, ginger, garlic, salt, and pepper. Bring to a boil, then simmer uncovered for 30 minutes.
  2. Remove chicken and turkey. Shred the chicken, finely chop the turkey, and set aside.
  3. Add rinsed barley to the broth and simmer over low heat for 60–75 minutes, stirring often, until thick and creamy.
  4. Return chicken and turkey to the pot and simmer for 10 more minutes. Adjust seasoning as needed.
  5. While congee simmers, heat vegetable oil in a pan and cook shallots over medium heat until golden and caramelized. Set aside.
  6. In the same pan, add sesame oil and minced garlic. Sauté briefly, then add spinach and cook until wilted. Season lightly with salt.
  7. Soft-boil the eggs in simmering water for 6 minutes, then cool and peel carefully.
  8. Serve congee hot in bowls topped with caramelized shallots, garlic spinach, and halved soft eggs.

Notes

  • Stir congee regularly to prevent sticking as it thickens.
  • Adjust broth-to-barley ratio depending on your preferred consistency.
  • Use smoked paprika if smoked turkey is unavailable.
  • Reheat leftovers with added water or broth as it thickens when chilled.
  • Customize toppings with herbs, chili oil, or sautéed mushrooms.

Nutrition

Find it online: https://savorymomskitchen.com/a-soulful-bowl-full-of-smoky-chicken-and-barley-congee/