breakfast

Congee with Ginger-Steamed Chicken and Toasted Sesame

Name: Congee with Ginger-Steamed Chicken and Toasted Sesame
Ingredients: 122.1 g Chicken, breast, raw; 48.2 g Rice, white, long-grain, cooked; 32.7 g Seeds, sesame butter, tahini; 41.3 g Spinach, raw; 6.5 g Fresh Ginger, sliced; 2.4 g Honey (for glaze/sweetness); 68.8 ml Vegetable broth (for congee thinning)

Nutrition

501

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Chicken, breast, raw122.1 g

Rice, white, long-grain, cooked48.2 g

Seeds, sesame butter, tahini32.7 g

Spinach, raw41.3 g

Fresh Ginger, sliced6.5 g

Honey (for glaze/sweetness)2.4 g

Vegetable broth (for congee thinning)68.8 ml

Instructions

Prepare the chicken: Rub the chicken breast with a pinch of salt and place it on a heatproof plate with the ginger slices. Steam over boiling water for 12-15 minutes until opaque and cooked through. Let it rest, then shred into fine pieces.

Prepare the congee: In a small pot, combine the cooked rice and vegetable broth. Simmer over medium-low heat, stirring frequently, until the rice breaks down and reaches a silky, porridge-like consistency (about 8-10 minutes).

Wilt the greens: Fold the fresh spinach into the hot congee just until it wilts and turns bright green.

Sauce the chicken: Toss the shredded chicken with the tahini and honey to create a rich, nutty coating.

Assemble: Spoon the congee into a warm bowl. Top with the honey-tahini chicken. Garnish with a drizzle of additional sesame oil if desired and serve immediately while steaming hot. The contrast between the savory porridge and the sweet-nutty chicken is essential.