NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

2 cups low sodium chicken broth

1 tbsp fresh ginger

2 cloves garlic

1 tsp toasted sesame oil

1 tbsp tamari

0.25 cup scallions

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

• 2

  In a large pot, heat the toasted sesame oil over medium heat and sauté the minced ginger and garlic until fragrant.

• 3

  Add the rinsed rice to the pot and stir for one minute to lightly toast the grains.

• 4

  Pour in the chicken broth and add the whole chicken breast, then bring the mixture to a boil.

• 5

  Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking as the rice breaks down into a creamy porridge.

• 6

  Remove the chicken breast, shred it with two forks, and stir it back into the congee along with the tamari, sea salt, and black pepper.

• 7

  Serve hot in bowls topped with freshly sliced scallions for a bright finish.