Chicken Mustard Green Congee - Chinese Breakfast Rice Porridge
Ingredients
- 12 oz. chicken tenderloin
- 1 "ginger peeled and sliced
- 2 crushed garlic cloves
- 3/4 cup sweet rice
- 1/4 cup preserved mustard greens
- 1 tablespoon sesame oil
- 1/2 teaspoon dark soy sauce
- 1/4 cup finely chopped chives
Instructions
- In a pot, combine 4 cups water, rice, ginger and garlic. Bring to a boil. Add chicken, reduce to a simmer and cook for about 20 minutes until chicken is cooked through.
- Strain and reserve liquid. As soon as the chicken is cool enough to handle, shred by hand.
- In a large pot, combine chicken, ginger and 4 cups water. Bring to a boil. Reduce to a simmer and cook for about 15 minutes, until the chicken is cooked through. Strain, reserving the liquid. Discard the ginger.
- As soon as it is cool enough to handle, shred chicken by hand.
- Add water to strained broth to make 6 cups.
- In a pot, combine 6 cups of the broth-water and the rice. Bring to a boil. Reduce to a simmer, cover and cook for 25 minutes.
- Add chicken, mustard greens, sesame oil, soy sauce and chives. Cook on high heat for 5 minutes.
- Cover and leave to rest for 10 minutes before serving.
Notes
sweet rice is sold in Asian markets. Also knows as sticky rice, if you cannot locate it, use Arborio rice as a substitute.
Nutrition
Serving: 87g | Carbohydrates: 20.2g | Protein: 20.2g | Fat: 4.6g | Sodium: 92mg | Fiber: 0.6g
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