Vietnamese · Dinner
Chicken Rice Porridge
Vietnamese-style congee made by simmering jasmine rice with poached chicken thigh until the grains break down into a thick, silky porridge. Finished with fried garlic, scallion, ginger and cilantro, seasoned with fish sauce and white pepper, and served with lime.
$4
15 minsPrep
60 minsCook
75 minsTotal
EasyLevel
Nutrition per serving
432Calories
41.2gProtein
14.8gFat
37.6gCarbs
1.9gSugar
1.6gFiber
1780mgSodium
211mgChol
3.9gSat Fat
620mgPotassium
45mgCalcium
2.4mgIron
0.5mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
low-calorie
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Rinse the rice under cold water until mostly clear, then drain. Slice the ginger and garlic thinly; slice the scallion and chop the cilantro.
2
Simmer
Place the chicken thigh, sliced ginger, chicken stock and water in a medium pot; bring to a boil over high heat, then reduce to medium-low and poach 15 minutes until the chicken is firm.
3
Rest
Lift the chicken onto a plate and let cool 10 minutes, then shred it into bite-size pieces with two forks.
4
Simmer
Stir the drained rice into the broth and simmer uncovered over medium-low heat 40 minutes, stirring every 10 minutes, until the rice breaks down and thickens.
5
Fry
Heat the vegetable oil in a small pan over medium heat; fry the sliced garlic 2 minutes until light golden and crisp, then transfer to a paper towel.
6
Build
Stir the shredded chicken, fish sauce, minced ginger and white pepper into the porridge; simmer 3 minutes over low heat until heated through and well seasoned.
7
Plate
Ladle the porridge into a bowl and top with fried garlic, scallion and cilantro, with the lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 1/2 cup100g jasmine rice, uncooked
- 4 cups960ml chicken stock
- 2 cup480ml water
- 11 in piece ginger
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp fish sauce
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp cilantro
- 11 lime, cut into a wedge
