Homemade Chicken Congee
By Tiffy Cooks
My homemade chicken congee is packed with SO much vegetables, every bite is not only delicious but also nutritious. This humble bowl of congee is made with leftover rotisserie chicken and rice to save time and prevent any food waste in the kitchen!
Ingredients
- 2 cups Cooked Rice day-old chilled
- 1 Rotisserie Chicken separate the bone from the meat
- 1 Zucchini chopped
- ½ Carrot chopped
- 10 shiitake mushroom chopped
- 3 king oyster mushrooms chopped
- 5 cloves garlic peeled
- 3 slices ginger
- 6 cups chicken stock or vegetable stock
- 2 cups napa cabbage sliced
- 1 tsp white pepper
- 1 tbsp Soy Sauce
- 0.5 tbsp dashi powder optional
Instructions
- Remove all the chicken from the chicken bones, shred, and set aside.
- In a pot, add chicken bone, rice, garlic, ginger, and chicken stock. Bring it to a simmer and let it cook on medium heat for 20 minutes. Make sure to stir occasionally to prevent it from sticking
- After 20 minutes, remove the chicken bone from the pot and add in all the chopped vegetables and shredded chicken.
- Season with white pepper, soy sauce, and dashi powder. Mix well, cook for another 20 minutes on medium heat or until vegetables become soft.
- Garnish with cilantro and green onion, drizzle a little bit of sesame oil, and enjoy!
Nutrition
Calories: 385kcalCarbohydrates: 33gProtein: 37gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 103mgSodium: 878mgPotassium: 581mgFiber: 2gSugar: 7gVitamin A: 1045IUVitamin C: 18mgCalcium: 44mgIron: 2mg
