Chicken Congee with Dry Scallops
High in Protein, Low in Fat
This smooth and fresh congee dish is high in protein but relatively low in fat content, thanks to the chicken breast and scallops. Because it is low-fat but still provides nourishment, it is a great choice for those watching their weight.
Advice from the Chef
Only add the scallops to the congee once they are tenderized and mashed – this will shorten the overall cooking time.
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Ingredients
- 3/4 cup (150 grams) japonica rice
- 2 ounces (50 grams) chicken breast
- 1 ounce (30 grams) dried scallops
Seasonings
- green onions, as needed
- ginger, as needed
- salt, as needed
- pepper, as needed
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Soak the dried scallops in water until tender, then wash.
- Clean the chicken breast and cut into cubes.
- Wash and rinse the japonica rice. Crush the green onions and ginger into a pulpy mixture.
- Add the chicken to a pot of boiling water. Add in the scallops, green onion and ginger pulp, and pepper; cook for 20 minutes.
- Take out another pot and cook the japonica rice under low heat, until it takes the consistency of a porridge. Add the scallops, chicken, and salt to finish the congee.