Sesame chicken congee

Prep 10 min
Total 45 min
Serves 4

Today’s savoury rice porridge uses leftovers from yesterday’s poached ginger chicken and noodles.



4 cups
3 cups
reserved ginger chicken broth, (from poached ginger chicken and noodles recipe)
3/4 cup
long-grain rice
fresh shiitake mushrooms, thinly sliced
reserved cooked chicken pieces, (from poached ginger chicken and noodles)
green onion, thinly sliced
1 tbsp
toasted sesame seeds
soy sauce, (optional)
sesame oil, (optional)


  • 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.


Calories 215
Protein 17 g
Carbohydrates 30 g
Fat 3 g
Fibre 1 g
Sodium 483 mg
Good source of vitamin B6

Sesame ginger steak and noodle salad

Issue: March 2016

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Photo credit: Photo, Roberto Caruso.

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