breakfast

Steamed Chicken and Sweet Potato Congee

Name: Steamed Chicken and Sweet Potato Congee
Ingredients: 177.0 g Chicken breast, skinless, raw; 129.2 g Rice, white, long-grain, cooked; 145.3 g Sweet potato, raw, diced small; 32.3 g Spinach, raw

Nutrition

504

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

Chicken breast, skinless, raw177.0 g

Rice, white, long-grain, cooked129.2 g

Sweet potato, raw, diced small145.3 g

Spinach, raw32.3 g

Instructions

Place the diced sweet potato and cooked rice into a small heatproof bowl.

Add 1/2 cup of water or dashi to help create a porridge-like consistency.

Thinly slice the raw chicken breast into delicate, bite-sized strips and nestle them on top of the rice and potato mixture.

Place the bowl into a bamboo steamer set over a pot of rapidly boiling water.

Cover tightly and steam for 12-14 minutes, or until the chicken is opaque and cooked through, and the sweet potatoes are fork-tender.

Remove the lid carefully, keeping away from the steam, and fold in the fresh spinach leaves until just wilted.

Season with a pinch of sea salt and a splash of light soy sauce.

Serve immediately while piping hot, garnishing with freshly sliced scallions for brightness.