Resurrected Porridge

Name: Resurrected Porridge
Yield: 1142 g
Ingredients: Yondoo 36 ml; minced garlic 10 teaspoon; Yanggjo Soy Sauce 501 20 g; 1-Min Ring Anchovy Broth 16 g; green onion 100 g; onion 140 half onion (1/2 pc); fresh egg 220 piece; Daeshin Brown Rice Konjac 600 g

972 kcal

#low sugar #high protein #low carb #low calorie

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Ingredients

Main ingredients

Yondoo 36 ml
minced garlic 2 teaspoon
Yanggjo Soy Sauce 501 20 g
1-Min Ring Anchovy Broth 16 g
green onion 100 g
onion 2 half onion (1/2 pc)
fresh egg 4 piece
Daeshin Brown Rice Konjac 600 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 144.55 g 60%

Protein 47.4 g 20%

Fat 20.89 g 20%

Serving size 1142g

Cooking steps

1

Boil chicken breast and shred it finely.
2

Finely chop onion and zucchini.
3

Pour chicken broth into a pot and bring it to a boil.
4

Add the prepared chicken breast, onion, and zucchini, and boil.
5

Add soaked brown rice and stir while cooking.
6

Season with salt to taste and finish.

Resurrected Porridge

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