Recipes › Breakfast

• Breakfast
• 1 hr 10 min
• Dairy-Free

Chicken congee

Silky rice porridge with shredded chicken, ginger and spring onion.

Calories

268

Protein

23 g

Carbs

33 g

Fat

4 g

Per serving. Makes 4 servings.

Ingredients

• 150 g White rice, dry
• 1.5 L Chicken stock
• 300 g Chicken breast
• 20 g Fresh ginger
• 2 Spring onion
• 1 tbsp Soy sauce
• 1 tsp Sesame oil

Contains: Celery, Cereals containing gluten, Sesame, Soybeans. Always check the labels of what you buy.

Method

1. Rinse the rice until the water runs clear. Peel the ginger and cut into thin matchsticks.
2. Put the rice, stock and half the ginger in a large pan, bring to the boil, then simmer gently, partly covered, for 50 minutes. Stir often, especially towards the end, until thick and creamy.
3. For the last 15 minutes, add the whole chicken breast and poach it in the congee until cooked through with no pink inside.
4. Lift out the chicken and shred it with two forks. Slice the spring onions.
5. Ladle the congee into bowls and top with the chicken, the rest of the ginger and the spring onions. Drizzle with the soy sauce and sesame oil.

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