Vietnamese Chicken Congee

Ingredients

• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 6 cups (1.4L) chicken broth 6 cups (1.4L) chicken broth
• 2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon salt 1 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 2 tablespoons cilantro, chopped 2 tablespoons cilantro, chopped
• 2 tablespoons fried shallots (for garnish) 2 tablespoons fried 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): 38g, 1g
• Protein: 23g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, bring the chicken broth to a boil over medium heat.
3. 3.
   Add the chicken breasts, garlic, ginger, fish sauce, salt, and white pepper to the pot. Reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through.
4. 4.
   Remove the chicken breasts from the pot and shred them using two forks. Set aside.
5. 5.
   Add the rinsed jasmine rice to the pot and stir well. Cook over low heat, stirring occasionally, for about 40 minutes or until the rice has broken down and the congee has thickened.
6. 6.
   Return the shredded chicken to the pot and stir to combine. Cook for an additional 5 minutes.
7. 7.
   Serve the Vietnamese Chicken Congee hot, garnished with sliced green onions, chopped cilantro, fried shallots, and a squeeze of lime juice.

Treat your ingredients with care...

• Jasmine rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Chicken breasts — Ensure the chicken is fully cooked by checking for an internal temperature of 165°F (74°C) using a meat thermometer.

Tips & Tricks

• For added flavor, you can sauté the minced garlic and grated ginger in a little oil before adding them to the chicken broth.
• Customize your congee by adding toppings such as sliced boiled eggs, crispy fried shallots, or chopped fresh chilies.
• If you prefer a thinner consistency, you can add more chicken broth or water during the cooking process.
• Leftover congee can be stored in the refrigerator for up to 3 days. Reheat it on the stovetop with a splash of water or broth to restore the desired consistency.
• Experiment with different herbs and garnishes like Thai basil, mint, or sliced red onions to enhance the flavors.

Serving advice

Serve the Vietnamese Chicken Congee hot in individual bowls. Encourage your guests to squeeze fresh lime juice over their congee for a burst of tanginess. This dish is often enjoyed with a side of pickled vegetables or a plate of steamed greens.

Presentation advice

To enhance the presentation, sprinkle the chopped cilantro and fried shallots on top of the congee just before serving. The vibrant green color of the herbs and the crispy texture of the shallots will add visual appeal to the dish.