Breakfast · Chinese · 10 min
Congee-Style Savory Chicken and Ginger Rice Porridge
- Calories
- 504
- Protein
- 37g
- Carbs
- 54g
- Fat
- 16g
Ingredients
- 116.9 g chicken breast
- 48.7 g white rice
- 29.2 g sweet potato
- 77.9 g spinach
- 9.7 g fresh ginger
- 2.4358 cup water
- 0.975 tbsp soy sauce
- 0.9778 tsp sesame oil
- 0.25 tsp ground white pepper
- 14.6 g almonds
Method
- 01In a medium pot, combine 2.5 cups of water and sliced ginger. Bring to a gentle boil.
- 02Add the raw boneless skinless chicken breast to the boiling liquid. Cover and poach over medium-low heat for 10-12 minutes until cooked through (internal temperature reaches 165°F/74°C). Remove chicken and allow to cool slightly, reserving the poaching liquid in the pot.
- 03Shred the cooked chicken finely using two forks.
- 04Add the rinsed white rice and finely diced sweet potato into the boiling ginger poaching liquid. Reduce heat to medium-low, cover partially, and simmer for 15-20 minutes, stirring occasionally, until the rice breaks down into a thick, creamy congee consistency.
- 05Stir the shredded chicken, fresh spinach, soy sauce, sesame oil, and ground white pepper into the warm porridge. Cook for 1-2 minutes until the spinach is wilted and chicken is heated through.
- 06Ladle the hot porridge into a bowl and top with chopped raw almonds before serving.
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