Breakfast · East asian
Chicken congee with soft-boiled egg
Slow-simmered rice porridge with shredded chicken, ginger and a soft-boiled egg.
- Serves
- 2
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 bowls- 100 g jasmine rice, uncooked
- 900 ml chicken broth, low-sodium
- 150 g chicken breast, cooked, shredded
- 1 tsp fresh ginger, grated
- 2 large eggs
- 2 scallions, sliced
- 1 tsp soy sauce, low-sodium
Method
Boil the eggs for 7 minutes, then cool in cold water, peel and halve.
Bring the rice, chicken broth and ginger to a boil in a large pot.
Reduce the heat and simmer, stirring occasionally, for 35 to 40 minutes until thick and porridge-like.
Stir in the shredded chicken and soy sauce and warm through.
Ladle into bowls, top each with a soft-boiled egg and scallions.