Chicken Congee
HB-11054 · Hand-built original · Asian
A fast chicken congee made by simmering cooked rice in chicken stock and blending part of it smooth, with soy-marinated chicken and ginger stirred in at the end.
AsianSoup15 minServes 6211 kcalDairy-freeEgg-freeDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:6quantities adjust to match
Ingredients
- 4 piece Chicken Thigh (cut into bite-sized pieces)
- 2 tbsp Soy Sauce
- 1 tsp White Pepper
- 5 cups Chicken Stock
- 2 slices Ginger
- 2 cups Cooked Rice
- 2 - inch Ginger ( sliced into thin pieces)
- 2 stalks Green Onion (chopped)
- 2 Chinese Doughnut (optional)
Method
- Toss the chicken pieces with the soy sauce and white pepper and set them aside while you start the congee.
- Simmer the chicken stock, cooked rice and 2 thin slices of ginger in a pot for 2 to 3 minutes.
- Blend half of the rice and stock mixture until smooth.
- Fish the 2 ginger slices out of the pot and pour the blended congee back in.
- Raise the heat to medium-high, add the thinly sliced ginger and the marinated chicken, and cook for 5 to 7 minutes, until the chicken is cooked through.
- Serve the congee garnished with green onion, with the Chinese doughnuts on the side if using.
Cook: 15 min · Total: 15 min
Nutrition (per serving, where published)
211 kcalCalories
18.3 gProtein
19.1 gCarbs
6.4 gFat
1.3 gSaturates
0.6 gFibre
0.4 gSugars
649 mgSodium
71 mgCholesterol
372 mgPotassium
28 mgCalcium
1.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data