Emerald Chicken Congee
A vibrant jade-green porridge of minced chicken and spinach — light, refreshing, and delicately savory.
Ingredients
chicken breast
150 g
spinach
750 g
lean ham mince
2 g
egg white
1
salt
to taste
MSG
to taste
scallion juice
to taste
water starch
to taste
Instructions
1
Step 1
Remove the tendons from the chicken breast, mince into a paste, place in a bowl, and add the egg white and stock to mix well. Strip away the old leaves and stems from the spinach, wash it thoroughly, blanch briefly in a pot of boiling water, then immediately transfer to a basin of cold water; once cooled, drain off the water and finely chop into a paste for later use.
2
Step 2
Place the pot over heat, add the stock, ham mince, salt, MSG, scallion-ginger juice, and cooking wine. Once it comes to a boil, thicken with water starch, then add the chicken paste, stirring continuously with a spoon. Add the spinach paste, and once it boils again, drizzle with lard and chicken oil, then pour into a soup bowl and serve.
