Breakfast · Chinese · 15 min
Ginger-Scallion Chicken Congee with Toasted Sesame and Crispy Kale
- Calories
- 526
- Protein
- 33g
- Carbs
- 57g
- Fat
- 18g
Ingredients
- 0.25 cup white rice
- 2 cup water
- 127.6 g chicken breast
- 7.9 g fresh ginger
- 2.5556 tsp sesame oil
- 31.3 g kale
- 0.5 tsp olive oil
- 1 pinch salt
- 1 tbsp honey
- 1 tbsp scallions
Method
- 01In a medium saucepan, combine the dry long-grain white rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer gently for 25 to 30 minutes, stirring occasionally, until the rice grains break down into a soft, creamy congee.
- 02Heat half of the sesame oil in a skillet over medium-high heat. Add the shredded chicken breast and half of the julienned ginger. Sauté for 3 to 4 minutes until the chicken is hot and fragrant, ensuring the chicken reaches an internal temperature of 165°F (74°C). Set aside.
- 03In the same skillet, heat the remaining sesame oil and olive oil over medium-high heat. Add the chopped kale and sauté for 2 to 3 minutes until dark green and crisp at the edges. Season with a pinch of salt.
- 04Stir the remaining julienned fresh ginger into the simmering congee just before serving to retain its bright aroma.
- 05Ladle the hot congee into a bowl. Arrange the warm ginger chicken and crispy kale on top. Drizzle lightly with honey to balance the flavors, and scatter fresh chopped scallions over the top before serving.
Cook it with the whole plan around it
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