Description
A nourishing and protein-packed congee combining tender chicken, juicy shrimp, and wholesome vegetables. This comforting bowl is rich in flavor while remaining light and easy to digest, perfect for a wholesome meal any time of day.
Ingredients
Rice & Broth
- 1 cup jasmine rice
- 8 cups chicken broth
Proteins
- 1 chicken breast, sliced or shredded
- 200 g shrimp, peeled and deveined
Vegetables & Aromatics
- 1 carrot, finely chopped
- 1/2 cup spinach or leafy greens
- 2 slices ginger
- 2 cloves garlic, minced
Seasonings & Garnish
- Salt and white pepper, to taste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Green onions for garnish
Instructions
- Prepare the Rice and Broth: Rinse the jasmine rice thoroughly under cold water until the water runs clear. Add the rinsed rice to a large pot along with 8 cups of chicken broth.
- Cook the Base Congee: Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook uncovered for 30 to 40 minutes, stirring occasionally to prevent sticking and encourage a creamy texture.
- Add Aromatics and Chicken: Add the ginger slices, minced garlic, and sliced or shredded chicken breast into the pot. Continue cooking until the chicken is fully cooked through, about 10 minutes.
- Add Shrimp and Vegetables: Incorporate the peeled and deveined shrimp and chopped carrot and spinach or leafy greens. Cook for another 5 to 7 minutes until the shrimp turn pink and vegetables are tender.
- Season the Congee: Season with soy sauce, salt, white pepper, and finish with a teaspoon of sesame oil for added aroma. Stir well to combine all flavors.
- Garnish and Serve: Ladle the congee into serving bowls and garnish with finely sliced green onions. Serve warm for the best comforting experience.
Notes
- Stir the congee frequently during cooking to achieve a creamy, smooth texture.
- If the congee becomes too thick, add extra chicken broth or water to adjust consistency.
- Use leftover cooked chicken to reduce cooking time.
- For milder flavor, reduce or omit white pepper.
- Feel free to substitute spinach with other leafy greens like bok choy or kale.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
