Low Carb Congee

Health Highlights

Ingredients

1/4 medium head	Cauliflower (cut into florets)
2 cup	Chicken broth (stock), low sodium
1 breast	Chicken breast, boneless, skinless
1 medium egg	Egg, hard boiled (or century egg if you like; peeled and cut into small dice)
1 medium	Egg (or salted duck egg; peeled and cut into small dice)
3/4 tsp	Salt
1/4 tsp	White pepper (ground)
1 green onion (stem)	Green onion (chopped)

Put chicken breast into the 2 cups of chicken broth in a pot. Bring to boil over high heat.
In the meantime, put the cauliflower florets into a food processor and pulse till fine rice grain size.
Put the cauliflower grains into the chicken soup and continue to simmer for about 20 minutes.
Remove the chicken breast from the pot and shred the chicken, then return the chicken shreds back to the pot.
Add salt, pepper and the chopped century egg and salted duck egg into the pot. Stir through and simmer another 3-4 minutes.
Serve hot with a sprinkling of spring onions on the top.

Calories 229

Calories from fat 72

Calories from saturated fat 20.3

Total Fat 8.0 g

Saturated Fat 2.3 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.3 g

Monounsaturated Fat 2.6 g

Cholesterol 267 mg

Sodium 1162 mg

Potassium 670 mg

Total Carbohydrate 5.5 g

Dietary Fiber 1.6 g

Sugars 2.9 g

Protein 34 g