Chicken Breakfast Congee
Why This Is Peri-Perfect… This is the kind of breakfast your nervous system will thank you for. The combination of chicken, eggs and rice provides 30g of protein to support muscle maintenance, blood sugar stability and appetite control throughout the morning. Ginger helps calm digestion and reduce bloating, while the warm, nourishing texture is gentle on sensitive peri bellies. Unlike a sweet breakfast that can leave you hungry an hour later, this keeps energy steady and cravings quieter well into the day.
Ingredients: 4 serves
500g chicken breast, finely diced
1 cup (180g) jasmine rice
8 cups chicken stock
1 tbsp fresh grated ginger
2 garlic cloves, minced
1 tbsp tamari
1 tsp sesame oil
To Stir Through
2 cups baby spinach
4 eggs, lightly beaten
To Serve
2 spring onions, finely sliced
Fresh coriander
Chilli flakes (optional)
Extra tamari
Instructions
Add rice, stock, ginger, garlic and tamari to a large pot.
Bring to a boil, then reduce to a very gentle simmer. Cook uncovered for 45–50 minutes, stirring occasionally, until the rice breaks down and becomes creamy.
Add the diced chicken and cook for 8–10 minutes until cooked through.
Stir in the spinach until wilted.
Slowly drizzle in the beaten eggs while stirring continuously. The egg will create silky ribbons throughout the congee. Make sure the egg cooks through.
Finish with sesame oil and taste for seasoning.
Divide between four bowls and top with spring onions, coriander, extra tamari, and chilli flakes if using.
Per Serve: 400 calories, protein 30g, carbohydrates 33g,fat 12g