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.
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 flavourful? Drizzle a bit of soy sauce and sesame oil once you’re done cooking. The topping options are endless. My favourites are a soft boiled egg and crushed nuts but you can use anything you like.
- 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
- 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 chilli oil to finish the dish
- 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.
If you want a porridge texture use 3 cups chicken stock. If you like a creamy texture, use 2 cups chicken stock.
You can make the oatmeal ahead and store it in an airtight container and refrigerate for up to 2 days. Reheat in microwave without cover until hot. Stir once in between.
Not only can you can cook and serve the oatmeal bowl in a busy morning, you can prepare it ahead of time too. The leftover overnight oats will taste even better. Heat it up in the microwave anytime during the day when you crave a snack or need an energy boost.