High Protein Chicken Congee
Boost your energy and nourish your body with this hearty High Protein Chicken Congee, the ultimate comfort food with a nutritious twist. This silky rice porridge is rich in lean protein, featuring tender shredded chicken breasts and delicate ribbons of egg whites blended seamlessly into its creamy texture. Infused with aromatic ginger and a dash of white pepper, every bite offers warmth and subtle spice, while low-sodium chicken broth adds depth without overpowering the lighter flavors. Perfect for meal prep or post-workout recovery, this congee is quick to assemble, yet lovingly slow-simmered to perfection for maximum flavor. Garnished with fresh green onions and a drizzle of fragrant sesame oil, it’s both satisfying and wholesome—an Asian-inspired dish tailored for those seeking a protein-packed, healthy comfort food option.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 pieces Boneless skinless chicken breasts
- 8 cups Water
- 4 cups Low-sodium chicken broth
- 4 large Egg whites
- 2 inches Ginger
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 3 stalks Green onions
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
Peel and thinly slice the ginger into matchsticks. Chop the green onions into fine slices, separating the whites from the greens.
In a large pot, combine the rinsed rice, water, and chicken broth. Add the ginger slices and bring to a boil over medium-high heat.
Once boiling, reduce the heat to a low simmer. Partially cover the pot with a lid, leaving a small gap to prevent overflow.
Allow the rice to cook for about 45 minutes, stirring occasionally to prevent sticking. The mixture should thicken and the rice will break down, forming a porridge-like consistency.
While the congee is simmering, heat a pot of water. Once boiling, add the chicken breasts. Boil for about 15-20 minutes, or until cooked through.
Remove the chicken from the water and let it cool slightly. Shred the chicken using two forks or your fingers into fine strips.
Add the shredded chicken to the congee along with the salt and white pepper. Stir to combine, allowing the flavors to meld.
Gently pour the egg whites into the simmering congee, stirring constantly to create thin ribbons of cooked egg throughout.
Taste and adjust seasoning with soy sauce as needed.
Serve the congee hot, garnished with chopped green onions (green parts) and a drizzle of sesame oil for fragrance.
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4338 mg | 189% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.5 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 238 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1534 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
