Chicken and Ginger Breakfast Congee

Name: Chicken and Ginger Breakfast Congee
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: North American
Ingredients: 150 g dry long-grain white or basmati rice; 1500 ml low-sodium chicken broth; 500 ml water; 3¼ tbsp fresh ginger, grated; 400 g boneless skinless chicken breast; 4 large eggs; 1¼ green onions; 1 tbsp low-sodium soy sauce; 1 tsp toasted sesame oil

Silky rice porridge cooked low and slow with ginger and chicken, topped with green onion, soy and a soft egg. Comfort in a bowl.

408calories

40 gprotein
36 gcarbs
11 gfat
1 gfibre

per serving

Prep: 10 min
Cook: 60 min
Serves: 4
Cost: $3.14/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

Rinse the rice and slice the ginger into thin matchsticks.
Put the rice, broth, water and ginger in a large heavy pot. Bring to a boil over high heat, then lower to low, partly cover and simmer for 50 minutes, stirring every 10 minutes so it does not stick, until the rice breaks down into a thick porridge.
Add the whole chicken breasts for the last 15 minutes and simmer until they reach 74°C (165°F). Lift out, shred and stir back in.
Meanwhile, bring a small pot of water to a boil over high heat, lower in the eggs and boil for 7 minutes. Cool in ice water, peel and halve.
Ladle the congee into bowls and top with the eggs, sliced green onion, soy sauce and sesame oil.