Breakfast · Chinese · 15 min
Steamed Chicken and Sweet Potato Congee
- Calories
- 517
- Protein
- 47g
- Carbs
- 68g
- Fat
- 5g
Ingredients
- 129.2 g white rice
- 145.3 g sweet potato
- 120 ml water
- 177 g boneless skinless chicken breast
- 32.3 g spinach
- 0.5 g salt
- 5 ml soy sauce
- 5 g scallion
Method
- 01Place the diced sweet potato, cooked white rice, and water into a small heatproof bowl, mixing lightly to form a porridge base.
- 02Thinly slice the raw chicken breast into delicate bite-sized strips and nestle them on top of the rice and sweet potato mixture.
- 03Place the bowl into a bamboo steamer set over a pot of rapidly boiling water. Cover tightly and steam for 12-14 minutes. Ensure chicken reaches an internal temperature of 165°F (74°C) and is fully opaque throughout, and sweet potatoes are fork-tender.
- 04Remove the steamer lid carefully, avoiding hot steam, and fold in the fresh spinach leaves until just wilted.
- 05Season with salt and light soy sauce.
- 06Garnish with freshly sliced scallions and serve hot.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
