Breakfast · Chinese · 15 min
Classic Savory Soy Milk Breakfast Congee with Poached Chicken and Ginger
- Calories
- 529
- Protein
- 36g
- Carbs
- 50g
- Fat
- 22g
Ingredients
- 29.8 g white rice
- 240 ml soy milk
- 240 ml water
- 1 tbsp soy sauce
- 1 tsp fresh ginger
- 1 tsp sesame oil
- 1 pinch ground white pepper
- 83.4 g boneless skinless chicken breast
- 53 g broccoli
- 76 g spinach
- 22.5 g sliced almonds
- 1 tbsp scallion
Method
- 01In a saucepan, combine dry white rice, water, and unsweetened soy milk. Bring to a boil over medium-high heat, then lower heat to simmer for 20 minutes, stirring occasionally until grains break down into a smooth congee.
- 02Add thin slices of raw chicken breast to the simmering congee and poach for 5-6 minutes until the chicken is fully cooked, reaching an internal temperature of 165°F (74°C) with no pink remaining.
- 03Stir in chopped broccoli florets and cook for 2 minutes until tender-crisp.
- 04Fold in fresh spinach leaves, minced ginger, soy sauce, sesame oil, and white pepper, cooking for 1 minute until spinach is wilted.
- 05Ladle hot congee into a bowl and top with sliced almonds and chopped scallions before serving.
Cook it with the whole plan around it
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