Breakfast · Chinese · 10 min
Congee with Shredded Chicken, Ginger, and Toasted Almonds
- Calories
- 502
- Protein
- 34g
- Carbs
- 47g
- Fat
- 21g
Ingredients
- 95.4 g chicken breast
- 0.1961 cup long-grain white rice
- 40 g sweet potato
- 66.4 g spinach
- 1 tsp fresh ginger
- 1.5 cup water
- 1 tsp soy sauce
- 35.2 g slivered almonds
- 1 tbsp scallion
- 0.5 tsp toasted sesame oil
Method
- 01In a small pot, bring water and sliced ginger to a boil. Add chicken breast, lower heat, and gently poach for 12 to 15 minutes until chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove chicken, let cool slightly, and shred into fine ribbons using two forks; reserve poaching liquid.
- 02In a saucepan, combine dry long-grain white rice with 1.5 cups of water or reserved cooking liquid. Bring to a boil, then reduce heat to low and simmer covered, stirring occasionally, for 20 to 25 minutes until rice grains break down into a silken congee consistency.
- 03Add cubed sweet potato to the congee and simmer for an additional 5 to 7 minutes until sweet potato is tender.
- 04Stir in shredded chicken, spinach, and soy sauce. Simmer for 1 to 2 minutes until spinach is wilted and chicken is heated through.
- 05Ladle hot congee into a deep bowl. Top with toasted slivered almonds, sliced scallion, and a drizzle of toasted sesame oil before serving.
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