Mouthwatering Paleo Chinese Breakfast Congee with Chicken, Mushrooms & Bok Choy

Allergens

N/A

Ingredients

• 1 cup jasmine rice
• 4 cups chicken bone broth
• 2 cups water
• 1 lb boneless, skinless chicken breasts or thighs
• 8 oz mixed mushrooms (shiitake, enoki, and oyster)
• 1 large bok choy, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 green onions, thinly sliced
• Salt and pepper to taste
• 2 tbsp coconut oil

Instructions

1. Rinse the rice under cold water until the water runs clear. In a large pot, combine the rinsed rice, chicken bone broth, and water. Bring to a boil over medium high heat.
2. Once boiling, reduce the heat to low, cover, and let simmer for 1 hour and 30 minutes, or until the rice has absorbed all the liquid and formed a creamy porridge. Stir occasionally to prevent sticking.
3. While the congee is cooking, season the chicken with salt and pepper. Heat 1 tbsp of coconut oil in a skillet over medium high heat. Add the chicken and cook until browned on all sides and cooked through. Remove from the skillet and let rest for a few minutes before slicing into bite sized pieces.
4. In the same skillet, add another tbsp of coconut oil. Sauté the garlic and ginger for 1 minute or until fragrant. Add the mixed mushrooms and cook until tender. Season with salt and pepper to taste.
5. Once the congee has reached a creamy consistency, stir in the cooked chicken and sautéed mushrooms. Cook for another 2 minutes, allowing flavors to meld.
6. Add the chopped bok choy to the pot and cook until wilted, about 1 2 minutes. Taste and adjust seasoning if needed.
7. Ladle the congee into bowls, garnish with green onions, and serve immediately.

Chef’s Insight

To truly enhance the aroma and flavors of this dish, use homemade chicken bone broth instead of store-bought.

Notes

This recipe is a great way to enjoy a traditional Chinese breakfast while adhering to paleo diet guidelines.