lemongrass chicken congee

Lemongrass Chicken Congee with Chef Eric

After arriving at the University of Rochester and taking on recipe development responsibility for Douglass Dining Hall, Chef de Partie Eric Merklein jumped at the chance to add new, fresh and delicious dishes to the menu. As he was considering various recipes to add, Chef Eric thought back to the first time he experienced the bold flavor and rich texture of Lemongrass Chicken Congee. He knew this was one that the team would include.

Congee is a porridge made of jasmine rice that is cooked slowly for over an hour. The resulting texture is creamy and gives a warming sensation as it is eaten. Combining traditional flavors with contemporary ideas, the congee pairs perfectly with items such as sesame spinach, sautéed shiitake mushrooms, lemon grass marinated chicken, and a citrus-infused soy sauce.

Servings: 4

Nutrition Facts

Amount per serving
Calories: 530

Total Fat: 18g (23% dv)
Saturated Fat: 4.5g (23% dv)
Trans Fat: 0g (0% dv)
Cholesterol: 75mg (25% dv)
Sodium: 1450mg (63% dv)
Total Carbohydrate: 59g (21% dv)
Dietary Fiber: 4g (14% dv)
Total Sugars: 14g
Added Sugars: 0g (0% dv)
Protein: 33g

Vitamin D: 0mcg (0% dv)
Calcium: 210mg (15% dv)
Iron: 4mg (20% dv)
Potassium: 413mg (8% dv)

The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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