Sesame Chicken Congee
2
- Prep Time10 min
- Total Time45 min
- Makes4 servings
(Photo: Roberto Caruso)
Today's savoury rice porridge uses leftovers from yesterday's poached ginger chicken and noodles.
Ingredients
4 cups water
3 cups reserved ginger chicken broth, (from poached ginger chicken and noodles recipe, link below)
3/4 cup long-grain rice
4 fresh shiitake mushrooms, thinly sliced
2 reserved cooked chicken pieces, (from poached ginger chicken and noodles)
1 green onion, thinly sliced
1 tbsp toasted sesame seeds
soy sauce, (optional)
sesame oil, (optional)
Instructions
COMBINE water with ginger chicken broth and rice in a large pot and set over high. Boil, covered, stirring occasionally, then reduce heat to medium. Gently boil, partially covered, until rice becomes mushy, 30 min. Stir in mushrooms and chicken pieces. Cook until heated through, 3 to 4 min. Ladle into bowls and top with green onion and sesame seeds. Drizzle with soy and sesame oil.
Nutrition (per serving)
Calories 215, Protein 17g, Carbohydrates 30g, Fat 3g, Fibre 1g, Sodium 483mg.
Good source of vitamin B6.
Make this easy recipe with leftovers from our ginger poached chicken and udon noodles recipe.
Get more two-for-one dinner recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
