Chicken Congee

🛒 Ingredients

• Jasmine rice, uncooked 70 g · 252 kcal
• Chicken breast, boneless, skinless 100 g · 165 kcal
• Chicken broth, low sodium 600 g · 60 kcal
• Fresh ginger, peeled and sliced 10 g · 8 kcal
• Scallions (green onions), sliced 15 g · 5 kcal
• Light soy sauce 15 g · 10 kcal
• Sesame oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Rinse the jasmine rice thoroughly until the water runs clear. Marinate chicken breast with a pinch of salt and pepper for 10-15 minutes.
2. In a large pot, combine the rinsed rice, chicken broth, and fresh ginger slices. Bring to a boil over medium-high heat, then reduce heat to low.
3. Add the marinated chicken breast to the pot. Simmer gently, stirring occasionally to prevent sticking, for 60-75 minutes, or until the rice breaks down and the congee reaches a creamy consistency.
4. Remove the chicken breast from the pot, shred it, and then return it to the congee. Season with light soy sauce to taste.
5. Ladle the hot congee into serving bowls. Garnish with sliced scallions and a drizzle of sesame oil before serving immediately.