Vietnamese Chicken Congee

Ingredients

• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Crispy shallots, for garnish Crispy shallots, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 22g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, combine the chicken broth, water, chicken breasts, ginger, and garlic. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the rinsed rice to the pot. Stir well to combine.
4. 4.
   Cover the pot and simmer for about 1 hour, stirring occasionally to prevent sticking.
5. 5.
   After 1 hour, remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks.
6. 6.
   Return the shredded chicken to the pot and stir in the fish sauce, salt, and white pepper. Cook for an additional 10 minutes.
7. 7.
   Ladle the congee into bowls and garnish with green onions, cilantro leaves, mint leaves, crispy shallots, and a squeeze of lime juice.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Ginger — To easily peel ginger, use the edge of a spoon to scrape off the skin. This method helps to remove the skin without wasting any of the ginger flesh.

Tips & Tricks

• For a richer flavor, you can use homemade chicken broth instead of store-bought.
• Customize your toppings by adding sliced chili peppers, bean sprouts, or fried garlic.
• If you prefer a thinner consistency, add more water or broth during cooking.
• Leftover congee can be refrigerated and reheated the next day. Add a splash of water or broth when reheating to restore the desired consistency.
• To save time, you can use pre-cooked rotisserie chicken instead of cooking the chicken breasts from scratch.

Serving advice

Serve the Vietnamese Chicken Congee hot in individual bowls. Encourage your guests to squeeze fresh lime juice over their congee for an extra tangy flavor. This dish is perfect for a cozy breakfast or a light lunch.

Presentation advice

When serving the Vietnamese Chicken Congee, make sure to garnish each bowl with a generous amount of fresh herbs, crispy shallots, and lime wedges. The vibrant green colors of the herbs and the golden brown shallots will create an appealing visual contrast against the creamy congee.