Chicken and ginger congee with a soft egg

Name: Chicken and ginger congee with a soft egg
Total time: 1 h
Cuisine: Chinese
Ingredients: 150g jasmine rice; 1.5l water; 300g chicken thighs, skinless and boneless; 20g fresh ginger, peeled and sliced; 4 spring onions, sliced; 4 large eggs; 2 tbsp toasted sesame oil; 1 tbsp tamari (gluten free)

Silky rice porridge cooked until creamy with chicken and fresh ginger. Soothing and easy to eat.

Time1 hr
LevelEasy
Costabout £0.97 a head

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

150 gjasmine rice
1.5 lwater
300 gchicken thighsskinless and boneless
20 gfresh gingerpeeled and sliced
4spring onionssliced
4large eggs
2 tbsptoasted sesame oil
1 tbsptamari (gluten free)

Method

1
Rinse the rice and put it in a large pan with the water, chicken, ginger and a good pinch of salt. Bring to the boil.
2
Turn the heat down and simmer, partly covered, for 45 minutes, stirring now and then, until the rice breaks down into a thick porridge.
45 min
3
Lift out the chicken, shred it with two forks and stir it back in. Add a splash of water if the congee is too thick.
4
Boil the eggs for 6 minutes, cool in cold water and peel.
6 min
5
Ladle the congee into bowls. Halve the eggs and set one in each bowl.
6
Finish with the spring onions, sesame oil and tamari.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.