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Chicken, Rice

Favorite

Vegetable and Chicken Congee

Prep :

5 mins

Cooking:

15-20 mins

Serves:

2

Favorite

Vegetable and Chicken Congee

Prep:

5 mins

Cooking:

15-20 mins

Serves:

2 INGREDIENTS

1 cup leftover rice

2 cups of reduced salt stock (liquid or stock cube made up with water)

1 cup of water

1 teaspoon grated ginger

¾ cup of shredded cooked chicken (or protein of choice)

1 cup frozen vegetable mix

Leafy green vegetables, reduced salt soy sauce, sesame oil and spring onion to serve (optional)

TIPS:

Try adding a chopped century egg and/or a spoonful of fried shallots in the congee to serve.
Make this recipe to help use up your leftover rice.

EQUIPMENTS

Rice cooker or saucepan for leftover rice. Microwave if using packet rice.
Measuring cups and spoons
Stirring spoon

STEPS

In a saucepan, combine rice, minced ginger and 1 cup of reduced salt stock and stir well over high heat.

Bring the rice to a gentle simmer and reduce to medium-high heat. Add frozen vegetables, chicken and remaining reduced salt stock to the saucepan and stir.

Allow the liquid in the saucepan to reduce. Add more water if needed.

Remove saucepan from stovetop once the congee has thickened

Serve with leafy green vegetables, reduced salt soy sauce, sesame oil and garnish with chopped spring onion if desired.

Wok for Health is for young people (12 to 25 year old) from Chinese backgrounds who are looking to develop their cooking skills, eat well and keep active.

Chicken, Rice

Vegetable and Chicken Congee

Prep :

5 mins

Cooking:

15-20 mins

Serves:

2

Vegetable and Chicken Congee

Prep:

5 mins

Cooking:

15-20 mins

Serves:

2

INGREDIENTS

TIPS:

EQUIPMENTS

STEPS

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