Chicken, carrot and kale congee

Ready in 1 hour

Healthy, tasty, easy. Good packed lunch.

"I did this on a stovetop instead of a rice maker. Worked just fine, you just need to add about 1.5x the stock since there's more evaporation on the stove. I used half chicken-stock half vegetable stock which gave it a good complex flavor. I also used baby s---takes, about double the amount, and left them whole."

- sthanatos

Top-ranked recipe named "Chicken, carrot and kale congee"

4.8 avg, 5 review(s) 75% would make again

Ingredients

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1 Onion; chopped
3 inches ginger; chopped
5 cloves Garlic; chopped
4 Carrots; chopped
1 cup mixed brown rice
1 pot chicken stock; Stock Options about 4 cups
1 bunch kale; steamed
8 shitake mushrooms; chopped
2 tbs olive oil
2 chicken breasts; chopped
2 tbs soy sauce
2 rice wine vinegar
1 tbs toasted sesame oil

Original recipe makes 8

Servings  

Preparation

Heat oil in bowl of rice cooker. Saute onion, ginger, garlic and carrot. Add rice, coat with oil. Add chicken stock. Cook on porridge cycle 1 hr or longer.

Marinade chicken in soy sauce, rice wine and sesame oil. Add to rice porridge with mushrooms, cook further 30 minutes. Add cooked kale at end.

Credits

Added on Award Medal
Calories Per Serving: 266 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Chicken, carrot and kale congee

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Awesome little dish. I did however tweek it ever so slightly. Fits in with the diet plan I'm on too. I replaced carrots with 100 grams of fresh chilli. It gave it a massive kick. I also used portobello mushrooms of which was roughly 100 grams. Again don't have a rice cooker (yet) so improvised. Pre cooked the rice so they were al'dente. Then instead of 4 cups of stock I used 1 cup. This then was able to complete the cooking process of the rice. Also cooked the chicken off separately. Also portion wise I only got three out of. I am conscious of my eating whilst on the diet but one third of this dish was roughly only 450 calories. Low cal and very very tasty.
Marcantg18 2 months ago
Delicious! I made it on the stove top as well. Just used extra liquid and kept it fairly soupy until the end when I allowed it to reduce somewhat. Served it the second night on a bed of steamed kale to make it even more healthful.
dinglevee 3 years ago
Having never cooked with kale before, I didn't know what to expect. I modified the recipe to cook it on the stovetop. I didn't have every ingredient on hand, so I substituted with ground ginger, canned mushrooms and white wine vinegar and it still turned out great.
brettnleosmom 4 years ago
I did this on a stovetop instead of a rice maker. Worked just fine, you just need to add about 1.5x the stock since there's more evaporation on the stove. I used half chicken-stock half vegetable stock which gave it a good complex flavor. I also used baby s---takes, about double the amount, and left them whole.
sthanatos 4 years ago
[I posted this recipe.]
bubbleandsqueak 4 years ago
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