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Stanford Health Care – Now
Nutrition During Head and Neck Cancer Treatment: Chicken Congee
This recipe for Chicken Congee shows how you can take a basic porridge dish and turn it into a full-flavored meal by adding high protein ingredients and spices. Porridge is a simple meal, making it a great base for sampling different tastes and ingredients.
Ingredients:
- 1 cup long grain rice (white or brown)
- 8 cups water
- 6 chicken thighs (bone-in)
- 1 piece of ginger about 1 inch by 1 inch, peeled and sliced into large pieces
- salt, to taste
- scallions, for serving
Instructions:
1. Rinse and drain the rice. In a stock pot, add the rice, water, ginger and chicken thighs.
2. On high heat, bring the liquid to a boil then reduce the heat to a simmer. Cover the pot and simmer for 1-1.5 hours or until the rice has absorbed most of the liquid and has started breaking apart. It will take white rice about 1 hour, and brown rice about 1.5 hours.
3. Remove the chicken thighs and set them aside in a bowl to cool. When the chicken thighs are cool enough to handle with bare hands, remove the bones and shred the meat.
4. Add the shredded chicken back into the congee and mix well. Season with salt (optional).
5. Serve the congee in bowls and garnish with green onions (optional).
To add more calories and protein, substitute the water for chicken broth and add sesame seeds and eggs.
This video is intended for use by staff of Stanford Health Care. No representatives or warranties are made for outside use. Not for reproduction or publication without permission.
Published August 2018
Stanford Health Care © 2018