Chicken & Vegetable Congee (SE Asian)
Lunch · Southeast Asian · Ready in 50 min · Serves 2
A silky, rice-based porridge loaded with tender chicken and vegetables. Deeply restorative, easy to digest, and perfect for gently rehydrating and nourishing after a full day of fasting.
Per serving
- Calories
- 300
- Protein
- 18 g
- Carbs
- 36 g
- Fat
- 6 g
- Fibre
- 2 g
Vitamins and minerals, % of a day’s needs
- Iron9%
- Vitamin D1%
- B129%
- Zinc17%
- Magnesium15%
- Omega-35%
- Vitamin C6%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 100 g Jasmine rice
- 200 g Chicken breast
- 1 litre Chicken broth (or vegetable)
- 20 g Ginger root
- 80 g Carrot
- 2 stalks Spring onion
- 1 tsp Sesame oil
- 3 g Sea salt and white pepper
Method
- 1
Thinly slice 200g chicken breast. Peel and julienne 20g ginger root. Dice 80g carrot into small pieces. Slice 2 spring onions, keeping white and green parts separate.
- 2
Heat 1 tsp sesame oil in a large saucepan over medium heat. Add 100g jasmine rice and toast for 2 minutes, stirring constantly, until it becomes fragrant.
- 3
Pour in 1 litre broth and add the ginger julienne. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 35-40 minutes, stirring occasionally, until the rice completely breaks down and the broth becomes creamy.
- 4
Add the sliced chicken and diced carrot pieces, stirring to distribute evenly. Simmer for 5 minutes until the chicken is cooked through and the carrot is tender.
- 5
Season with salt and white pepper to taste. Ladle into bowls and top with the reserved spring onion greens. Serve hot and creamy.
