Congee with Chicken, Ginger & Quinoa – Little Big H

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  • 600 g chicken thigh fillets (skinless, boneless)
  • 1 litre (4 cups) chicken stock
  • 1 litre (4 cups) water
  • 2 cups cooked quinoa
  • 2 eggs , beaten
  • 1 bunch of fresh coriander
  • 1 tbls shredded ginger
  • 2 spring onion (scallions), finely sliced on the diagonal
  • 1 tbls soy sauce
  • white pepper
  • fried shallots
  • Combine thighs, water, stock and ginger into a large saucepan
  • Simmer over low heat for 1 hour
  • Remove chicken and finely shred with a two forks. Return to the stock
  • Stir in the beaten eggs, add the soy sauce and pepper to taste
  • Divide the cooked quinoa into 4 serving bowls and ladle the soup over
  • Garnish with coriander, spring onion, fried shallots
  • Drizzle with a little extra soy; serve

Serves 4 – full adult size serves Adapted from The Healthy Chef