Red Rice Chicken, Ginger & Turmeric Congee With Miso & Chilli Sesame Oil
Cozy, heart warming Chicken Congee for the Soul. One Pan Mondays with Red Rice Chicken, Ginger & Turmeric Congee With Miso & Chilli Sesame Oil for some feel good vibes to keep you nice and toasty. Once you put all the ingredients in, it pretty much does all the work to taste incredible itself!
I used red rice - It’s nutty flavour works perfectly with turmeric and the texture tastes divine in a congee when simmered with julienned ginger but you can use any rice you like. Lots of sesame chilli oil, fresh cilantro and crispy garlic to add freshness and shredded chicken from the stock for a complete, cozy meal. It’s also such a great healthy dish, packed with nutritional benefits.
Homemade stock has incredible benefits. Apart from the fact that it’s so heartwarming, it’s got so many other benefits. It’s plenty of collagen in it for that extra joint health boost, it’s great for digestion, sleep and gut health. Store bought stock also works perfectly but make sure you always go for the good quality one with controlled amounts of salt and no junk.
Red rice is rich in nutrients, fibre & antioxidants. It contains anthocyanin, a compound believed to help reduce inflammation which has multiple benefits such as improved blood sugar, cholesterol and metabolism. Red rice also contains manganese which also has similar benefits (so does the ginger and turmeric) so it’s a double whammy of positivity for your body, and mind. Studies have also shown manganese to help with uncomfortable PMS symptoms so ladies, this would be perfect to simmer down cramps, bloating and all the other painful parts when our cycles kick in…
For any change ups or a vegan version, skip the chicken and cook it just the same way with vegan stock. You don’t also need to add chicken if you’re using store bought stock if you don’t have any on hand and feel free to add all or any veggies you like too! I hope you love this as much as I do!
Here’s what you’ll need
Time: Prep: 10 minutes | Cooking: 30 minutes
Servings: 4
Congee
Ingredients
1 cups cooked red rice
1 cup chicken stock
1 piece of ginger, julienned and 1/4 tablespoon turmeric
1 tablespoon low sodium soy sauce & 1 tablespoon white miso
1 teaspoon butter / sesame oil
Chicken breast, shredded
To serve
Green scallion, sliced
Fried garlic chips
Fresh cilantro
Sesame chilli oil
Boil chicken stock, ginger and soy sauce in a medium saucepan for 20 - 25 minutes over a medium to low heat. After 20 minutes, add rice & chicken to the stock, continuing to cook until desired consistency. To serve, spoon congee into a bowl, top with chopped scallion, garlic, cilantro and chilli oil
Homemade Sesame Chilli Oil
Ingredients
2 tablespoons chilli powder / flakes
2 tablespoons toasted sesame seeds
1 star anise
1/2 teaspoon five spice powder
1/2 teaspoon salt
1 cup sesame oil
Mix everything except the oil. Heat oil till smoking & pour over the chilli mix, stirring. Store at room temperature for uptown 2 weeks or in the fridge for up to 3 months.