chicken congee with leftover rotisserie chicken

Ingredients

• 2 cups Rotisserie Chicken (shredded; use meat from a store‑bought rotisserie chicken)
• 1 large Chicken Bone (from the rotisserie chicken; adds flavor to the broth)
• 2 cups Cooked Rice (leftover white rice works best)
• 4 cups Chicken Stock (low‑sodium; can use homemade or store‑bought)
• 1 tablespoon Fresh Ginger (minced)
• 2 cloves Garlic (minced)
• 1 medium Carrot (peeled and diced)
• 1 small Zucchini (diced)
• 5 pieces Shiitake Mushrooms (stems removed, sliced)
• 1 small King Oyster Mushroom (sliced into half‑moon strips)
• 1 cup Napa Cabbage (shredded)
• ½ teaspoon White Pepper (ground)
• 1 teaspoon Dashi Powder (Japanese soup stock powder; adds umami)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 2 stalks Green Onions (thinly sliced for garnish)

Instructions

1. Make the Base Broth

   Place the chicken bone, minced ginger, minced garlic, leftover rice, and chicken stock into a large pot. Bring to a gentle simmer over medium heat.

   Time: PT20M

   Temperature: Medium heat

2. Prepare the Fillings

   While the broth simmers, shred the rotisserie chicken, dice the carrot and zucchini, slice the shiitake and king oyster mushrooms, and shred the Napa cabbage.

   Time: PT10M

3. Combine Veggies and Chicken

   Add the shredded chicken, carrots, zucchini, both mushrooms, and Napa cabbage to the simmering pot. Season with white pepper, dashi powder, and soy sauce. Continue to simmer, stirring gently, for another 20 minutes.

   Time: PT20M

   Temperature: Medium heat

4. Finish and Serve

   Remove the chicken bone, discard it, and give the congee a final stir. Ladle into bowls, garnish with sliced green onions, and serve hot.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

30g

Fat

8g

Fiber

3g