Breakfast · Chinese · 15 min
Congee with Ginger-Poached Chicken and Toasted Almonds
- Calories
- 494
- Protein
- 44g
- Carbs
- 47g
- Fat
- 14g
Ingredients
- 0.25 cup long-grain white rice
- 2 cup water
- 0.25 tsp salt
- 150 g boneless skinless chicken breast
- 1 tbsp fresh ginger
- 1 tsp soy sauce
- 150 g fresh spinach
- 1.2235 tbsp slivered almonds
- 1 tsp toasted sesame oil
- 1 tbsp scallion
Method
- 01In a medium saucepan, combine the raw white rice, 2 cups of water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover partially, and simmer for 20 to 25 minutes, stirring occasionally until the rice breaks down into a thick, smooth congee consistency.
- 02While the congee simmers, fill a small pot with water, add the ginger slices and soy sauce, and bring to a gentle simmer over medium-low heat.
- 03Add the thinly sliced raw chicken breast to the simmering broth. Poach gently for 4 to 6 minutes until cooked through, opaque, and reaching an internal temperature of 165°F (74°C). Remove the chicken from the poaching liquid with a slotted spoon and set aside.
- 04Stir the fresh spinach into the hot congee during the last 2 minutes of cooking until wilted and vibrant green.
- 05Ladle the hot spinach congee into a warm serving bowl. Top with the poached sliced chicken and toasted slivered almonds.
- 06Drizzle with toasted sesame oil and sprinkle with sliced scallions before serving.
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