Our Keto Chicken Congee is a delicious and comforting Chinese “rice” porridge. We’ve swapped out the rice for cauliflower to keep the carbs low.
Congee is often eaten for breakfast or served when someone is sick, in the same way that we might serve up Chicken Soup. You might prefer Keto Oatmeal for breakfast and congee for dinner.
This Keto Chicken Congee recipe makes 4 serves. 1 serving is approximately 1 cup with 3g net carbs.
Keto Chicken Congee Ingredients
- 2 tablespoons of Sesame Oil
- 5 ounces of Chicken Thighs
- 2 cloves of Garlic, crushed
- 1 teaspoon of Ginger, crushed
- 1 teaspoon of Salt
- 10 ounces of Cauliflower Rice, raw
- ½ teaspoon of Xanthan Gum
- 2 cups of Chicken Stock
- 1 tablespoon of Rice Wine Vinegar
- ¼ teaspoon of White Pepper, ground
- ¼ cup of Scallions, thinly sliced
- Tamari Sauce to serve
- Sesame Oil, to serve
How to Make Keto Chicken Congee
- Place a frying pan over high heat and add 1 tablespoon of the sesame oil, and the chicken thighs. Saute for 7-10 minutes until cooked through. Set aside.
- Place a saucepan over high heat and add the rest of the sesame oil, garlic, ginger, and salt. Saute for 5 minutes.
- Add the cauliflower rice and sprinkle over the xanthan gum. Mix well.
- Add the chicken stock and bring to a simmer. Reduce to medium heat and simmer for 15-20 minutes until the cauliflower is soft.
- While the cauliflower is simmer, shred the chicken.
- Stir through the shredded chicken, rice wine vinegar, and pepper.
- Serve topped with the scallions. Drizzle over tamari sauce and sesame oil to taste.
Keto Congee with Cauliflower - Low Carb Chinese Porridge
Our Keto Chicken Congee is a delicious and comforting Chinese “rice” porridge. We’ve swapped out the rice for cauliflower to keep the carbs low.
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4Calories: 154kcal
Unit Conversion
Ingredients
- 2 tablespoons Sesame Oil
- 5 ounces Chicken Thighs
- 2 cloves Garlic crushed
- 1 teaspoon Ginger crushed
- 1 teaspoon Salt
- 10 ounces Cauliflower Rice
- ½ teaspoon Xanthan Gum
- 2 cups Chicken Stock
- 1 tablespoon Rice Wine Vinegar
- ¼ teaspoon White Pepper ground
- ¼ cup Scallions thinly sliced
- Tamari Sauce to serve
- Sesame Oil to serve
Instructions
- Place a frying pan over high heat and add 1 tablespoon of the sesame oil, and the chicken thighs. Saute for 7-10 minutes until cooked through. Set aside.
- Place a saucepan over high heat and add the rest of the sesame oil, garlic, ginger, and salt. Saute for 5 minutes.
- Add the cauliflower rice and sprinkle over the xanthan gum. Mix well.
- Add the chicken stock and bring to a simmer. Reduce to medium heat and simmer for 15-20 minutes until the cauliflower is soft.
- While the cauliflower is simmer, shred the chicken.
- Stir through the shredded chicken, rice wine vinegar, and pepper.
- Serve topped with the scallions. Drizzle over tamari sauce and sesame oil to taste.
Nutrition
Calories: 154kcal | Carbohydrates: 5g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 818mg | Potassium: 442mg | Fiber: 2g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 36.1mg | Calcium: 30mg | Iron: 0.9mg
Made this recipe?Tag me at @myketokitchen
How To Store Keto Congee
Store leftover Low Carb Chicken Congee in the fridge for up to 3 days or freeze for up to 3 months.
Check out our other great Keto Asian inspired recipes;
To make a larger batch of this Keto Chicken Congee recipe adjust the servings above.
