Aren’t you think it is less possible to have a bowl of warm congee served during your keto journey?
Don’t worry, we got you.
Here’s how you make a bowl of low carb congee without rice!
Hong Kong Style Congee 香港艇仔粥
Ingredients
1 medium cauliflower
1 bunch scallion
1 salted egg (boiled)
5 cloves garlic
50g raw peanuts
50g fresh scallop
Chicken bone
For chicken marinade
2 pairs chicken tenderloin
Salt
1 tsp Ginger powder
White pepper
For topping
Some ginger
Sesame oil
Tamari sauce
XO sauce (optional)
Method
1. Cut cauliflower into half, mashed half with food processor with some water added; and the other half chopped to form cauliflower rice size.
2. Cook chicken bones and peanuts with 4 cups of water to make the chicken broth
3. Marinade the chicken tenderloin with some salt, white pepper and ginger powder, keep refrigerate for an hour.
4. After 1 hour, boil the chicken in the chicken broth for 20 mins with small flame.
5. After 20 mins, bring out the chicken, tear them and ready aside.
6. Pour in the mashed cauliflower into the broth and stir to simmer for 5 mins.
7. Then, pour in the other half cauliflower rice and simmer for 15mins while stirring. At this point, you can add a little water if you found it too thick to stir, quantity is based on your liking of the porridge formed.
8. On the other hand, boil salted egg in boiling water for 10mins, removed, de-shelled and cut into small pieces.
9. Chop garlic and stir fry it to use as one of the topping
10. Cut ginger in small slice and stir fry with sesame oil to use as one of the topping too.
11. Cut scallion and keep aside for topping.
12. Upon serve, scoop the amount of porridge based you want and then topped with all the toppings!
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