Quinoa Congee with Chicken and Ginger
Ingredients
- 600 g chicken thigh fillets (skinless, boneless)
- 1 litre (4 cups) chicken stock
- 1 litre (4 cups) water
- 2 cups cooked quinoa
- 2 eggs , beaten
- 1 bunch of fresh coriander
- 1 tbls shredded ginger
- 2 spring onion (scallions), finely sliced on the diagonal
- 1 tbls soy sauce
- white pepper
- fried shallots
Instructions
- Combine thighs, water, stock and ginger into a large saucepan
- Simmer over low heat for 1 hour
- Remove chicken and finely shred with a two forks. Return to the stock
- Stir in the beaten eggs, add the soy sauce and pepper to taste
- Divide the cooked quinoa into 4 serving bowls and ladle the soup over
- Garnish with coriander, spring onion, fried shallots
- Drizzle with a little extra soy; serve
Notes
Serves 4 - full adult size serves
Adapted from The Healthy Chef
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