Ingredients
Congee
- 1 cup (200g) short-grain rice or buckwheat groats.
- splash of apple cider vinegar (unpasteurised).
- 1 organic skinless chicken breast.
- 1 l chicken bone broth (or store-bought stock).
- 5 cm knob of ginger, peeled and shredded.
- 4 spring onions (green part only), thinly sliced into rounds.
Topping
- 4 large eggs.
- 1 tablespoon coconut oil.
- 5 purple shallots, thinly sliced into rounds.
- sesame oil, for drizzling.
- 2 tablespoons tamari, or to taste.
- 2 large handfuls coriander leaves.
- chilli sauce, to serve (optional).
Directions
- 1. Soak the rice or buckwheat groats overnight in cold water with a splash of the vinegar.
2. If using rice, drain and rinse the rice. Place the rice and 1L of water in a medium heavy-based saucepan and bring to the boil. Reduce the heat and simmer over low-medium heat, uncovered, for 30 minutes, stirring occasionally to prevent the rice from sticking to the pan, or until most of the water has been absorbed.
3. Bring a small saucepan of water to a simmer. Add the chicken breast and gently simmer for 6 minutes. Turn off the heat and leave the chicken in the water for 15 minutes, to finish cooking. Once cool enough to handle, shred the chicken into strips and set aside.
4. Add the broth, 1 cup (250ml) at a time to the rice (if using buckwheat, instead of rice, add the drained buckwheat to a saucepan and add the broth 1 cup (250ml) at a time), stirring occasionally until the rice or buckwheat is soft and most of the liquid has been absorbed to make a creamy porridge consistency. Remove from the heat. Add the shredded chicken, ginger and spring onion to the congee and stir to combine. Cover and set aside.
5. Place the eggs in a small saucepan and cover with cold water. Simmer for 3 minutes. Transfer into a bowl of iced water for 2 minutes to cool slightly.
6. Meanwhile, heat the coconut oil in a small frying pan over medium heat. Fry the shallots until crisp and golden. Place on kitchen paper to drain.
7. Peel the eggs. To serve, divide the congee between four serving bowls. Drizzle with the sesame oil and tamari. Top each bowl of rice with a soft-boiled egg, coriander leaves and fried shallots. Drizzle with some chilli sauce, if desired.
This Chicken Congee with Soft-Boiled Egg is a nourishing and grounding bowl of goodness. It's filled with collagen-rich chicken broth to heal and seal the gut.
Ingredients
Congee
- 1 cup (200g) short-grain rice or buckwheat groats.
- splash of apple cider vinegar (unpasteurised).
- 1 organic skinless chicken breast.
- 1 l chicken bone broth (or store-bought stock).
- 5 cm knob of ginger, peeled and shredded.
- 4 spring onions (green part only), thinly sliced into rounds.
Topping
- 4 large eggs.
- 1 tablespoon coconut oil.
- 5 purple shallots, thinly sliced into rounds.
- sesame oil, for drizzling.
- 2 tablespoons tamari, or to taste.
- 2 large handfuls coriander leaves.
- chilli sauce, to serve (optional).
Directions
- 1. Soak the rice or buckwheat groats overnight in cold water with a splash of the vinegar.
2. If using rice, drain and rinse the rice. Place the rice and 1L of water in a medium heavy-based saucepan and bring to the boil. Reduce the heat and simmer over low-medium heat, uncovered, for 30 minutes, stirring occasionally to prevent the rice from sticking to the pan, or until most of the water has been absorbed.
3. Bring a small saucepan of water to a simmer. Add the chicken breast and gently simmer for 6 minutes. Turn off the heat and leave the chicken in the water for 15 minutes, to finish cooking. Once cool enough to handle, shred the chicken into strips and set aside.
4. Add the broth, 1 cup (250ml) at a time to the rice (if using buckwheat, instead of rice, add the drained buckwheat to a saucepan and add the broth 1 cup (250ml) at a time), stirring occasionally until the rice or buckwheat is soft and most of the liquid has been absorbed to make a creamy porridge consistency. Remove from the heat. Add the shredded chicken, ginger and spring onion to the congee and stir to combine. Cover and set aside.
5. Place the eggs in a small saucepan and cover with cold water. Simmer for 3 minutes. Transfer into a bowl of iced water for 2 minutes to cool slightly.
6. Meanwhile, heat the coconut oil in a small frying pan over medium heat. Fry the shallots until crisp and golden. Place on kitchen paper to drain.
7. Peel the eggs. To serve, divide the congee between four serving bowls. Drizzle with the sesame oil and tamari. Top each bowl of rice with a soft-boiled egg, coriander leaves and fried shallots. Drizzle with some chilli sauce, if desired.