Breakfast

Chicken congee with cauliflower rice

Name: Chicken congee with cauliflower rice
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 7 oz Cooked chicken; 7 oz Cauliflower rice; 17 fl oz Chicken stock; 2 Egg; 2 tsp Sesame oil; Fresh ginger, a thumb, sliced into coins; Scallion, one, sliced fine; White pepper, a good pinch; Sea salt, to taste

Congee is normally a bowl of rice, so this should not work. Cauliflower blitzed fine enough breaks down into the same soft porridge, and the stock is doing most of the flavoring either way.

5gnet carbs

17gfat

32gprotein

300kcal

Per serving30 minServes 2

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Ingredients

For the whole dish · serves 2

Cooked chicken7 oz
Cauliflower rice7 oz
Chicken stock17 fl oz
Egg2
Sesame oil2 tsp
Fresh gingera thumb, sliced into coins
Scallionone, sliced fine
White peppera good pinch
Sea saltto taste

Method

6 steps · 30 minutes

Blitz the cauliflower much finer than you would for cauliflower rice, almost to a couscous. Coarse, it stays crunchy and never becomes congee.
Simmer it in the stock with the ginger coins for 15 minutes, stirring now and then to break it down further.
It should be soupy rather than thick. It will tighten as it stands and again as it cools.
Shred the chicken and warm it through for the last 5 minutes only.
Stir a beaten egg in slowly in a thin stream, off the boil, for threads through the bowl.
White pepper, sesame oil and scallion at the table. White pepper is not interchangeable with black here.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.