| Fast Prep | dump and go
chinese congee with ginger and chicken
prep: 20 minutes | cook: 1 hour 15 minutes | MAKES: 4 servings (1¾ cups each)
- 1½ lb. skinless, boneless chicken thighs, cut into 1-inch pieces
- 4 cups reduced-sodium chicken broth
- 1 cup uncooked regular brown rice
- ½ cup chopped onion
- 3 Tbsp. minced fresh ginger
- 1 Tbsp. minced garlic
- ⅛ tsp. black pepper
- Toppings such as bottled hot pepper sauce, bottled ponzu sauce, sliced green onions, chopped peanuts, snipped fresh basil, and/or reduced-sodium soy sauce
1. In a 3- to 4-qt. pot combine the first seven ingredients (through black pepper). Bring to boiling; reduce heat. Simmer, covered, about 1¼ hours or until mixture reaches a porridgelike consistency, stirring occasionally. Spoon congee into bowls and serve with toppings.
PER SERVING: 423 cal., 9 g fat (2 g sat. fat), 160 mg chol., 888 mg sodium, 41 g carb., 2 g fiber, 2 g sugars, 41 g pro.
what is CONGEE?
A popular breakfast dish in China, congee is a porridge made from rice that serves as the base for various proteins, including fish, chicken, and eggs.
