Protein-Fortified Rice Congee | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 25 minutes | Easy

Traditional rice congee is texture-appropriate for dysphagia patients but low in protein. This recipe enriches smooth congee with skinless chicken puree and egg white, delivering approximately 16g of protein per serving — helping elderly patients meet daily protein targets of 1.2–1.5g/kg body weight, while maintaining IDDSI Level 3 (Liquidised) standards with a uniform, particle-free texture.

Ingredients (serves 2)

Main ingredients:

• White rice 60g (or leftover cooked rice 150g)
• Water or low-sodium chicken stock 900ml
• Skinless boneless chicken breast 100g
• Egg whites 2 (approx 60ml)

Seasoning:

• Salt ¼ tsp
• Ginger juice ½ tsp
• Sesame oil, a few drops

Method

1. Rinse rice; add to stock and bring to boil over high heat. Reduce to low, simmer 30–40 minutes until rice is fully dissolved. (If using cooked rice, simmer 15 minutes.)
2. Poach chicken breast in simmering water until cooked through (about 12 minutes); cool and tear into fine shreds.
3. Using a stick blender, blend congee and chicken shreds together until completely smooth with no particles.
4. Return to a gentle simmer; slowly drizzle in egg whites while stirring to form fine strands.
5. Immediately blend again with stick blender until fully uniform.
6. Pass through a fine sieve to confirm no solids remain. Season with salt and ginger juice. Serve.

Texture Testing

Flow test: Passes Level 3 — congee flows off a tilted spoon and spreads flat in the bowl, losing shape within 5 seconds.

Particle check: After blending and sieving, no chicken fibres, rice grains, or egg-white solids should remain.

Spoon test: Flows off a tilted spoon at a rate similar to thick soup; does not hold shape on the spoon.

Safety Notes

⚠️ Egg white handling — After adding egg whites, re-blend immediately. Lumps of set egg white create texture inconsistency and aspiration risk.

⚠️ Sieving is mandatory — Use a fine mesh sieve (80-mesh or finer) to ensure all chicken fibres are removed. This is the critical step for maintaining Level 3 safety.

⚠️ Thickening on standing — This congee thickens as it cools. Recheck texture before serving and thin with hot stock if needed.

⚠️ Temperature — Serve at 60–65°C. Avoid burns.

Purchasing in Hong Kong

• Skinless chicken breast: Available fresh at ParknShop and Wellcome; choose antibiotic-free when possible.
• Low-sodium chicken stock: Swanson or Campbell’s low-sodium, or homemade clear stock.

Nutrition Notes

Per serving (approx 280ml): ~185 kcal, protein 16g, fat 4g, carbohydrates 21g. Protein content is 4× higher than standard plain congee (~4g/serving). Complete animal protein supports muscle maintenance and wound healing — particularly important for post-surgical or bed-bound elderly patients.

Cultural Context

Congee is one of the most familiar foods for Hong Kong elderly and a traditional choice during illness and recovery. This recipe dramatically increases protein content without altering the familiar appearance or texture of congee, maintaining positive mealtime experiences and dietary compliance.