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Chicken Congee
Congee, also known as jook, is a soft, soupy rice dish, lightly seasoned with ginger and soy sauce for added appeal.
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If your stomach can handle it, add one large chicken breast at the beginning of cooking and simmer for twenty-five to thirty minutes, or until cooked through. Remove the chicken and let it cool before shredding the meat and adding it back during the last couple of minutes of cooking.
If you are experiencing taste changes and want more flavor, stir in a teaspoon or so of lime juice for acidity or fish sauce for saltiness and depth of flavor.
Ingredients
4 Servings
- 6 cups homemade chicken broth or storebought reduced-sodium broth
- 1 (1-inch) piece fresh ginger, peeled and cut into 3 slices
- 1 teaspoon reduced-sodium soy sauce or tamari
- 2/3 cup basmati or jasmine rice, rinsed
Tip: If you want to add an easy-to-digest protein instead of (or in addition to) chicken, try adding eggs. Just before serving, beat two eggs and drizzle them into the simmering broth and stir to combine. The egg will cook quickly into fine threads.
Instructions
In a stockpot, combine the broth, ginger, and soy sauce and bring to a boil. Reduce the heat and add the rice, stirring to combine.
Simmer on low for 1 to 1 1/2 hours, stirring occasionally, until the rice is very tender and much of the broth has been absorbed and the soup has thickened. Discard the ginger.
Per serving
Calories: 130
Fat: 1.5 g
Saturated fat: 0 g
Cholesterol:10 mg
Sodium: 790 mg
Carbohydrate: 23 g
Dietary fiber: 0 g
Sugars: 0 g
Protein: 6 g
Calcium: 20 mg
Potassium: 60 mg
- Excerpted from
What to Eat During Cancer Treatment
Copyright ©2018 American Cancer Society.
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