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vietnamese

Chicken Congee with Mushrooms and Ginger

This simmered dish pairs chicken thigh with chicken broth, shiitake mushrooms and ginger. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced High satiety Heart friendly Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

48 g Protein
68 g Carbohydrates
18 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 77g jasmine rice (uncooked) 281 kcal
  • 155g chicken thigh (boneless, skinless) 188 kcal
  • 719g chicken broth (low sodium) 43 kcal
  • 88g shiitake mushrooms (sliced) 19 kcal
  • 13g ginger (thinly sliced) 10 kcal
  • 13g fish sauce 5 kcal
  • 17g scallions (sliced) 6 kcal
  • 11g sesame oil 97 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. jasmine rice (uncooked)
    Rinse the rice under cold water until the water runs mostly clear.
  2. jasmine rice (uncooked)chicken broth (low sodium)ginger (thinly sliced)salt
    In a small pot, combine chicken broth, rice, sliced ginger, and salt. Bring to a boil, then reduce to a gentle simmer.
  3. jasmine rice (uncooked)
    Simmer 30-40 minutes, stirring often and adding a splash of water if needed, until the rice breaks down into a thick porridge.
  4. chicken thigh (boneless
    While simmering, poach the chicken thigh in the congee for 12-15 minutes until cooked through, then remove and shred.
  5. shiitake mushrooms (sliced)
    Add sliced shiitake mushrooms to the pot and simmer 5 minutes until tender.
  6. fish saucescallions (sliced)
    Stir in fish sauce, return shredded chicken to the pot, and taste for seasoning. Serve hot with sliced scallions on top.

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