- 1-inch piece of ginger (or less), julienned
- 2 stalks green onions for garnish
- 300g skinless chicken breast, sliced 3-5 mm thick (your choice)
- I think this recipe would work with 200 to 250g chicken breast
- adjust protein per serving
- marinade chicken breast with:
- 2 tsp cornstarch
- 1 tbsp low-sodium oyster sauce
- 1 tsp low-sodium chicken powder
- 2 tbsp water
- massage above into the sliced chicken breast, then add
- 2 tbsp neutral cooking oil and massage again to blend in
- let marinade 10-15 minutes while you prepare the rice
- wash 3/4 cup jasmine rice
- bring 8 cups water to boil
- add the rice, return to boil
- lower heat to medium-low
- loosely cover to avoid boiling over
- cook this way for 30 minutes. Do not stir.
- once time is up, whisk the porridge for 3-5 minutes until the rice has broken up
- add the chicken gradually so they don't stick together
- cook another 2-3 minutes until the chicken is done
Amateur attempt at nutrition facts:
- 300g raw skinless chicken breast provides 60-93g protein. Let's go with 76g protein.
- 1 tbsp Wan Ja Shan vegetarian mushroom oyster sauce: 550mg sodium
- 1 tsp Lee Kum Kee premium bouillon powder flavoured with chicken: 810mg sodium
- Yields about 1800g congee, makes 4 servings
- So about 75g chicken slices per serving, add congee until scale reads 450g.
- Each serving: 19g protein, 340mg sodium
Kiddo requested less ginger, so I added half to the pot and set aside the rest as garnish.
Added a lap cheong sausage for the kiddo. Each one weighs 46g, contains 7g protein and 370mg sodium. If it's cut into 11 slices, each slice 33mg Na. Ignore the protein.
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