- BOIL broth with ginger in a large saucepan. Reduce heat to medium and add chicken breasts; gently poach, flipping halfway, until cooked through, 8 to 10 min. Discard ginger. Transfer 4 chicken pieces to a cutting board and thinly slice. Reserve remaining 2 chicken pieces for sesame chicken congee.
- ADD Shanghai bok choy and chili flakes to broth and cook until almost tender, 1 min. Add udon noodles, discarding seasoning packets. Continue to cook, 1 to 2 more min. Strain and reserve broth for Sesame Chicken Congee. Return noodles to the pan with the chicken, bok choy, hoisin, oil and cilantro. Toss to combine.
Protein 32 g
Carbohydrates 51 g
Fat 5 g
Fibre 4 g
Sodium 617 mg
Excellent source of vitamin A
How to remove chicken breast from the whole chicken