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Carrot and Chicken Rice Cereal Recipe

Chinese · Main course · 55 min total

A comforting, savory rice cereal (congee) made with shredded chicken and finely grated carrots, perfect for a nourishing breakfast or light meal.

Ingredients

• 1/2 cup white rice, rinsed
• 4 cups chicken broth
• 1 cup water
• 1 medium carrot, finely grated
• 1 cup cooked chicken, shredded
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon white pepper
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced (for garnish)

Instructions

1. In a large pot, combine rinsed rice, chicken broth, and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
3. Add grated carrot, shredded chicken, ginger, salt, white pepper, and soy sauce. Stir well.
4. Continue to simmer uncovered for 10-15 minutes, stirring occasionally, until the rice is very soft and the congee reaches your desired consistency.
5. Remove from heat and stir in sesame oil. Taste and adjust seasoning if needed.
6. Ladle into bowls and garnish with sliced green onions. Serve hot.

Tips

• For a thicker congee, reduce broth by 1/2 cup or cook longer.
• Leftover congee can be refrigerated for up to 3 days; add a splash of water when reheating.
• Substitute shredded turkey or pork for chicken if desired.

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