Breakfast · Chinese · 5 min
Cantonese Chicken and Bok Choy Congee
- Calories
- 486
- Protein
- 34g
- Carbs
- 38g
- Fat
- 21g
Ingredients
- 144.4 g Chicken breast, raw
- 130.9 g Jasmine rice, cooked
- 78.5 g Bok choy, chopped
- 52.3 g Sliced water chestnuts
- 7.9 g Sesame oil
Method
- 01In a small pot, bring 1.5 cups of water to a boil. Slice the chicken breast into very thin, bite-sized strips.
- 02Add the cooked jasmine rice to the boiling water, stirring to break up any clumps. Reduce heat to low and simmer for 10-12 minutes until the rice begins to break down and release its starch, creating a creamy, porridge-like consistency.
- 03Add the chicken breast strips and water chestnuts to the porridge. Poach gently for 3-4 minutes until the chicken is tender and cooked through.
- 04Fold in the chopped bok choy during the final 90 seconds of cooking, allowing it to wilt while maintaining a vibrant green color and slight crunch.
- 05Remove from heat and stir in the sesame oil to add a nutty, aromatic finish. Season lightly with white pepper and a pinch of salt if desired.
- 06Ladle into a deep ceramic bowl. The congee should be silky and thick, with the chicken and vegetables providing texture. Serve immediately while steaming hot.
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