Loaded with healthy protein from chicken and egg and anti-inflammatory herbs such as coriander and ginger, this is a great way to start the day. Although traditionally made by cooking grain in the soup until it becomes mushy, consider cooking grains separately to retain their texture and nutrients. Also swap white rice for brown rice or quinoa, or even barley to boost the nutrition profile of the soup.
YIELD
4 servingsPREP
15 minCOOK
70 minREADY
1½ hrsIngredients
Directions
Combine water and stock in a large saucepan.
Add sliced chicken breast and ginger.
Simmer the broth for about an hour to let the flavours develop.
Stir in the beaten eggs and season to taste with pepper and tamari.
Add the broccoli or Chinese greens.
Once ready, serve grains (brown rice or quinoa) in bowls, pour the congee over the grains and garnish with coriander, spring onion and sesame oil.
Serve with chilli and fried shallots, if using.
Adapted from myhealthychef. com
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