Breakfast · Chinese · 10 min
Congee with Ginger-Poached Chicken and Scallions
- Calories
- 481
- Protein
- 41g
- Carbs
- 28g
- Fat
- 24g
Ingredients
- 50.4 g white rice
- 300 ml water
- 15 g fresh ginger
- 0.25 tsp salt
- 133.9 g chicken breast
- 100 g spinach
- 30.3 g slivered almonds
- 5 g sesame oil
- 10 g scallion
Method
- 01In a medium pot, bring 300 ml of water and salt to a gentle simmer with the smashed ginger.
- 02Add the boneless, skinless raw chicken breast to the simmering liquid. Poach for 8 to 10 minutes until the thickest part reaches an internal temperature of 165°F (74°C) and the meat is opaque throughout.
- 03Remove the chicken from the pot, shred using two forks, and set aside.
- 04Add the cooked white rice to the ginger poaching liquid. Simmer over medium-low heat for about 10 minutes, stirring occasionally, until the rice breaks down into a creamy porridge consistency.
- 05Fold the fresh spinach into the hot congee and stir until just wilted and vibrant green. Stir in the shredded poached chicken.
- 06Ladle the congee into a warm serving bowl. Top with slivered almonds, drizzled sesame oil, and fresh chopped scallions before serving.
Cook it with the whole plan around it
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