Vegetable and chicken congee

At a glance

Preparation time: 25 minutes

Difficulty: Easy

Serves: 2

Ingredients

1 teaspoon fresh ginger or 1 teaspoon minced ginger (store bought)
1 spring onion to serve (optional)
1 cup pre-cooked rice (preferably brown rice)
¾ cup skinless cooked chicken*
2 cups stock (reduced salt if available) (plus 1 cup of water if needed)
1 cup frozen vegetable mix
2 eggs
1 teaspoon soy sauce (reduced salt if available) to serve (optional)
½ teaspoon sesame oil to serve (optional)

Steps

If using fresh ginger, peel off skin and chop into very small pieces.
Chop the spring onion into small pieces (if using).
Remove any skin and bones from chicken and cut into small pieces or shred and set aside.
In a saucepan, combine rice, 1 cup of stock and ginger and stir well over high heat.
Reduce the heat to a gentle simmer. Add frozen vegetables, remaining stock and chicken to the saucepan and stir.
Allow the liquid in the saucepan to reduce. Add more water if needed.
To cook the eggs, bring a pot of water to the boil. Add eggs and cook for 8 minutes. Remove and run under cold water. Remove the shells and cut eggs in half.
Remove saucepan from stovetop once the congee has thickened.
Top congee with chopped spring onion (optional), soy sauce, sesame oil and egg.

*Tips

This is a great way to use up leftover roast chicken meat or you could use store bought BBQ chicken. Make this recipe to help use up your leftover rice. You can swap the chicken for another type of meat or fish or tofu if preferred.