Spiced Chicken And Rice Congee Recipe

Asian cuisine · 628 calories

Spiced Chicken and Rice Congee recipe

About this recipe

Spiced Chicken and Rice Congee is a comforting Asian-inspired breakfast dish that's hearty, nutritious, and easy to prepare. This dish combines tender chicken breast, long-grain rice, and a blend of aromatic spices like turmeric, garlic, and ginger. The creamy texture of the congee is perfectly complemented by the vibrant addition of mixed vegetables, adding both color and nutrition. Packed with 45g of protein, this breakfast is ideal for muscle recovery and staying energized throughout the day. Cooking it is a simple yet rewarding process as the rice absorbs the flavors of the chicken and spices, creating a deliciously fragrant dish. Serve it warm, garnished with green onions, for a wholesome and satisfying start to your day.

Ingredients

  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 500 g Haringhata Boneless Frozen Chicken Breast
  • - Garlic Powder
  • - Ginger Powder
  • 20 g Turmeric Powder
  • - Frozen Mixed Vegetables
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 180 g Vinegar
  • 1 ltr Anveshan Cold Pressed Black Sesame Oil
  • 250g Green Chilli

Instructions

  1. 1. Rinse the rice thoroughly under running water until the water runs clear.
  2. 2. In a large pot, bring 1.2 liters of water to a boil and add the rinsed rice.
  3. 3. Slice the chicken breast into thin strips and marinate with garlic powder, ginger powder, and a pinch of salt.
  4. 4. Add the marinated chicken strips to the pot and reduce the heat to simmer.
  5. 5. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
  6. 6. Grate the fresh turmeric and mix it into the pot for a vibrant color and added flavor.
  7. 7. After 15 minutes, add the frozen mixed vegetables and continue cooking until the rice is soft and porridge-like.
  8. 8. Season the congee with salt, vinegar, and sesame oil, stirring well to combine.
  9. 9. Finely chop the green onions and sprinkle them on top as a garnish.
  10. 10. Serve the congee warm in bowls, ensuring an even portion of chicken and vegetables in each serving.