NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Jasmine rice

1.5 cup Chicken bone broth

4 oz Chicken breast

1 large Egg

1 tsp Fresh ginger

1 clove Garlic

2 stalk Scallions

1 tsp Toasted sesame oil

1 tbsp Tamari

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear to ensure a clean, silky texture.

• 2

  In a medium pot, combine the rice, chicken bone broth, grated ginger, and minced garlic.

• 3

  Bring the mixture to a boil, then reduce heat to low and cover, simmering for about 30-40 minutes until the rice is broken down and creamy.

• 4

  While the rice simmers, poach or steam the chicken breast until fully cooked, then shred it into bite-sized pieces.

• 5

  Prepare a soft-boiled egg by boiling it for 6.5 minutes, then immediately placing it in an ice bath before peeling and halving.

• 6

  Stir the shredded chicken into the congee and season with sea salt, black pepper, and tamari.

• 7

  Ladle the warm congee into a bowl and top with the soft-boiled egg, sliced scallions, and a drizzle of toasted sesame oil.