Breakfast · Chinese · 15 min
Congee with Ginger-Steamed Chicken and Toasted Sesame
- Calories
- 497
- Protein
- 37g
- Carbs
- 28g
- Fat
- 26g
Ingredients
- 0.1084 cup long-grain white rice
- 0.3 cup vegetable broth
- 1.5 cup water
- 0.25 tsp salt
- 115.3 g boneless skinless chicken breast
- 6.5 g fresh ginger
- 41.3 g fresh spinach
- 2.1162 tbsp tahini
- 0.5 tsp honey
- 1 tsp toasted sesame oil
Method
- 011. Prepare the congee base: In a small saucepan, combine the dry white rice, vegetable broth, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover partially, and simmer gently for 20-25 minutes, stirring occasionally, until the rice breaks down into a smooth, silky porridge.
- 022. Steam the chicken: Season the raw chicken breast with a pinch of salt and place it on a heatproof plate. Top with the ginger slices. Place the plate inside a steamer set over boiling water, cover, and steam for 12 to 15 minutes. Check for doneness: chicken must reach an internal temperature of 165°F (74°C) on a meat thermometer and be completely opaque throughout. Let it rest for 5 minutes, then shred into fine pieces.
- 033. Mix the sauce: In a small bowl, whisk together the tahini and honey with a teaspoon of warm water to create a smooth, rich glaze. Fold the shredded chicken into the mixture until evenly coated.
- 044. Combine and serve: Stir the fresh spinach directly into the piping hot congee until just wilted and bright green. Ladle the congee into a warm serving bowl, top with the honey-tahini chicken, and finish with a drizzle of toasted sesame oil.
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