Post by @meghanmerrigan

I made this chicken congee when I was SO sick and needed something that required almost no effort but still felt like the ultimate comfort food. 🥹🍲 Rotisserie chicken keeps it incredibly easy, while bone broth sneaks in a ton of extra protein — and somehow the whole thing tastes like you spent hours standing over the stove. @Kettle and Fire Warm, savory, cozy and SO freaking good. And the leftovers? Absolutely perfect for a savory breakfast. 🤌 Approx. 330 calories + 38g protein per serving before toppings! High-Protein Chicken Congee Makes 6 servings Ingredients * 1 cup uncooked white rice * 2 (32-oz) cartons Kettle & Fire Chicken Bone Broth * 1 large rotisserie chicken, meat removed and shredded (mine yielded about 16 oz meat total — 10 oz breast + 6 oz thigh) * Reserved juices from the bottom of the rotisserie chicken container * 2 knobs fresh ginger, sliced into rounds * 1 1/2 tbsp chicken bouillon powder * A few splashes fish sauce, optional * White pepper, to taste For serving, optional: * Fried egg * Scallions * Chili crisp * Sesame oil * Additional white pepper Instructions 1. Pour the chicken bone broth into a large pot and begin heating it over medium-high heat. 2. While the broth heats, add the rice to a fine-mesh strainer and rinse thoroughly under cold water. Continue rinsing and draining until the water runs clear. 3. Add the sliced ginger, chicken bouillon, reserved rotisserie chicken juices, a few splashes of fish sauce, if using, and white pepper to the broth. Stir to combine. 4. Add the rinsed rice and give it just one stir. Bring the mixture to a boil. 5. Once boiling, reduce the heat to medium. Cover the pot, leaving the lid slightly cracked so steam can escape. I like to place two cooking chopsticks underneath the lid to keep it slightly open. 6. Cook for 20 minutes without stirring. 7. Add the shredded chicken. Cover again, leaving room for steam to escape, and continue cooking for another 20 minutes. 8. Once the rice is completely tender, use a whisk to vigorously stir the congee. This breaks down the rice and helps it become thick, creamy and porridge-like instead of looking like individual grains of overcooked rice floating in broth. 9. Remove the ginger pieces if desired and adjust the white pepper or seasoning to taste. 10. Spoon into bowls and finish however you like. I topped mine with a fried egg, scallions, chili crisp, a drizzle of sesame oil and a little extra white pepper. Macros Per serving, based on 6 servings: Approximately 330 calories | 38g protein | 25–27g carbs | 7–9g fat Macros are estimates and are for the congee only. Optional toppings are not included. Note: I used rotisserie chicken because I made this while I was sick and needed to keep things EASY. Bone-in chicken, especially chicken leg quarters cooked right in the congee, is also absolutely delicious and a great option if you have a little more time. #ChickenCongee #HighProteinRecipes #ComfortFood #EasyRecipes #MadeByMegRecipes