Name: Egg White Congee with Shredded Chicken and Scallions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Chicken Bone Broth; 3 tbsp Jasmine Rice; 2 oz Cooked Chicken Breast, shredded; 1/2 cup Egg Whites; 1 tsp Fresh Ginger, minced; 2 tbsp Scallions, sliced; 1 tsp Coconut Aminos

Egg White Congee with Shredded Chicken and Scallions

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Egg White Congee with Shredded Chicken and Scallions

Jasmine rice simmered in savory bone broth with shredded chicken and whisked egg whites, finished with a garnish of crisp scallions.

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NUTRITION

Protein

42.8g

Fat

2.6g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Chicken Bone Broth

3 tbsp Jasmine Rice

2 oz Cooked Chicken Breast, shredded

1/2 cup Egg Whites

1 tsp Fresh Ginger, minced

2 tbsp Scallions, sliced

1 tsp Coconut Aminos

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PREPARATION

1
Combine the chicken bone broth and minced ginger in a small saucepan and bring to a boil over medium-high heat.
2
Add the jasmine rice to the boiling broth, then reduce the heat to low and cover the pan with a lid.
3
Simmer the rice for approximately 20 minutes, or until the grains have softened and the mixture has reached a thick, porridge-like consistency.
4
Stir in the shredded chicken breast and cook for 1-2 minutes until the chicken is thoroughly heated.
5
While stirring the congee gently in a circular motion, slowly drizzle in the egg whites to create silky protein ribbons throughout the dish.
6
Remove the saucepan from the heat and stir in the coconut aminos for a savory depth of flavor.
7
Pour the congee into a bowl and garnish with the fresh sliced scallions before serving.