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Chicken Rice Congee
If you try the home-style Chinese soup called congee (also called zook or juk), you will wonder how you lived all those years without it. Congee is sort of the Chinese version of chicken soup--it's good for what ails you, both physically and spiritually. All sorts of ingredients can be added to congee, which is essentially a rice soup. Here the congee is served with cooked chicken and sprinkled with cilantro.
  • 1/2 cup rice
  • 2-1/2 cups canned chicken broth diluted with 3-1/2 cups water, or 6 cups homemade chicken broth
  • 1 tablespoon extra-light olive oil
  • 2 tablespoons finely shredded fresh ginger
  • 1/4 cup finely shredded scallions
  • 1/2 teaspoon salt
  • 8 ounces cooked chicken breast, thinly sliced
  • 1/4 cup cilantro leaves

1. In a medium saucepan, combine rice and broth and bring to a boil over high heat. Cover, reduce to low, and simmer two hours or until soup is thickened and the grains of rice have "flowered" (the ends of the grains will actually blossom outwards).

2. When ready to serve, in small skillet, heat oil over medium heat Add ginger, scallions, and salt, and cook, stirring, until scallions are just limp, about one minute.

3. Ladle congee into soup bowls. Divide chicken and scallions mixture among the bowls. Garnish with cilantro sprigs. Serve immediately.


Nutritional Information
Per serving: 259 calories, 10.5g total fat, 2.4g saturated fat, 5.2g monounsaturated fat, 1.9g polyunsaturated fat, 0.7g dietary fiber, 19g protein, 20g carbohydrate, 51mg cholesterol, 960mg sodium.
Good source of: selenium.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
130