Chicken and ginger congee
Ready in 35 min1 serving
405kcal · per serving
Protein36.2 g
Carbs43.8 g
Fat8.5 g
Ingredients
- 50 g White rice, uncooked
- 500 ml Vegetable stock
- 5 g Fresh ginger
- 100 g Chicken breast, raw
- 60 g Bok choy, cooked
- 10 g Soy sauce
- 50 g Hard-boiled egg
Steps
- Simmer the rice in the stock with the grated ginger for 25 min, stirring often, until thick and creamy.
- Add the thinly sliced chicken and the chopped bok choy and cook for 6–7 min.
- Serve in a bowl with a drizzle of soy sauce and the halved hard-boiled egg.
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