Oatmeal Congee
Savory oatmeal thats high protein, nutrient rich and oh so delicious. Perfect way to warm you up on a cold day.
Ingredients
- 4 cups chicken broth, low sodium, organic preferably
- 6-8 oz chicken breasts/tenders thinly sliced
- 1 cup Old fashioned GF Oats
- 1 tbsp fresh ginger, sliced and minced for stronger flavor
- salt and pepper as needed to season bad on the saltiness of the broth
- 4 oz shiitake mushrooms
- 1-2 cups baby spinach, or as needed
- 2-3 green onions sliced thinly
Add Ons
- chilli crisps optional
- toasted sesame oil optional
- toasted sesame seeds
Instructions
- Soak the oatmeal in 2 cups of broth overnight refrigerated.
- Combine the chicken, Shaoxing wine, salt and potato starch in a medium-sized bowl. Mix well until the chicken is evenly coated. Set aside to marinate for at least 10 minutes..
- In a sauce pan add the remaining broth to the overnight oats, salt and pepper, sliced mushrooms and ginger slices. Bring the pot to a boil and simmer for 15-20 minutes, stirring frequently until the porridge starts to thicken.
- Add the marinated chicken pieces, stir constantly to separate the chicken pieces. Cook until the chicken just turns opaque, no more than 5 minutes or so. If the congee is too thick add a little water to thin out. Add the baby spinach if using, the spinach will wilt with heat. Stir to mix well. Taste the congee and add more salt if needed.
- Serve garnished with chopped green onions, chili crisp if desired, toasted sesame seeds.
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