breakfast

Congee with Ginger-Poached Chicken and Scallions

Name: Congee with Ginger-Poached Chicken and Scallions
Ingredients: 150 g Chicken breast, raw; 70 g Rice, white, long-grain, cooked; 100 g Spinach, raw; 15 g Nuts, almonds, slivered; 5 g Oil, sesame (used for finishing)

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Chicken breast, raw150 g

Rice, white, long-grain, cooked70 g

Spinach, raw100 g

Nuts, almonds, slivered15 g

Oil, sesame (used for finishing)5 g

Instructions

Bring 300ml of water to a gentle simmer in a medium pot. Add the chicken breast and a thumb-sized piece of smashed ginger, poaching for 8-10 minutes until just cooked through. Remove chicken, shred with two forks, and set aside.

Add the pre-cooked rice to the poaching liquid. Simmer over medium-low heat, stirring occasionally, until the rice breaks down into a creamy, comforting porridge consistency (about 10 minutes).

Fold the fresh spinach into the congee until just wilted and vibrant green. Stir in the shredded chicken.

Ladle into a warm bowl. Top with the slivered almonds for crunch and a precise drizzle of aromatic sesame oil. Garnish with plenty of fresh scallions if desired. The porridge should be silky, savory, and warming.