Servings: 2-3 servings servings Prep: 5 min Cook: 5 min

When you swap the grain from white rice to quick cooking rolled oats, you reduce the cooking time from 1 hour to merely 5 minutes. To cook this savory oatmeal, bring a pot of chicken stock to a boil, add oatmeal, leftover chicken and spinach. Season with salt and pepper. That’s it! You can adjust the oatmeal to your preference. Don’t like a gooey porridge texture? Use less chicken stock and you’ll get the creamy oatmeal. Want to make the congee extra flavorful? Drizzle in a bit soy sauce and sesame oil once you’re done cooking. The topping options are endless. My favorites are a soft boiled egg and crushed nuts but you can use anything you like. Recipe courtesy of Maggie Zhu from Omnivore's Cookbook.

Servings

2 servings

Prep time

5 minutes

Cook time

5 minutes

Passive time

n/a

Ingredients

Oatmeal

2-3 cups Chicken Stock
1 cup Quick Cooking Rolled Oats or Gluten Free Quick Cooking Rolled Oats
1 cup Chicken shredded or cut finely
2 cups Spinach
1/4 tsp Sea Salt or to taste
Freshly ground black pepper

Topping Options

Soft boiled, poached, or fried egg
Green peas and chopped cherry tomatoes
Chopped green onion or chives
Crushed roasted peanuts or sesame for garnish
Sesame oil, soy sauce, or chili oil to finish the dish

Instructions

Add chicken stock to a small pot and bring to a boil. Add rolled oats, leftover chicken and spinach. Cook for 5 minutes and until the oats are cooked through. Stir occasionally. Add salt and pepper to taste. Add preferred toppings and serve hot.