Ginger Chicken Congee
Comfort at its finest!
I love a warm comforting bowl of rice porridge in the winter.
Goes great with all the sickness that is going around too!
The classic flavour pairing of fresh ginger, spring onion, and chicken and you have a fairly low calorie, high protein, bowl of congee that can be whipped together in no time.
INGREDIENTS:
60g dry weight sushi rice
500mls low sodium chicken stock, or water but you will need to add salt and extra soy sauce for flavour
1 spring onion, white part smashed and roughly chopped, green part finely sliced (for garnish)
thumb sized piece of ginger, half sliced and half julienned (for garnish)
100g cooked chicken breast
1 tsp soy sauce
1 tsp sesame oil
3g furikake seasoning or roasted seaweed
METHOD
Place rice, stock, white part of the green onion, and sliced pieces of ginger into a pot. Place over high heat and bring to a simmer.
Turn heat to medium-low and simmer until rice begins to break down into a thick porridge like consistency (around 20-30minutes).
Stir rice consistency, like you would risotto, to prevent the rice from sticking to the bottom of the pan. Once cooked and thickened, remove the aromatics.
Taste and season with salt if desired. Although keep in mind you are adding soy sauce later.
Pour the congee into a bowl and top with cooked chicken, the remaining ginger and spring onion, & seaweed.
Add your seasonings (soy sauce and sesame oil) and serve.
Note: I like to pair this dish with kimchi or other pickled vegetables to complete the meal.
Serves 1
Nutritional Information: per serve
Calories: 480kcal
Protein: 39g
Fat: 11g
Carbohydrate: 55g
If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE