Vietnamese Chicken and Long-Grain Rice Congee recipe

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Ingredients

⅛ cup uncooked jasmine rice
1 (2.5 pound) whole chicken
3 (2 inch) pieces fresh ginger root
1 stalk lemon grass, chopped
1 tablespoon salt, or to taste
¼ cup chopped cilantro
⅛ cup chopped fresh chives
ground black pepper to taste
1 lime, cut into 8 wedges

Nutrition Info

642.5 calories
carbohydrate: 9.8 g
cholesterol: 210 mg
fat: 42.3 g
fiber: 1 g
protein: 53 g
saturatedFat: 12.1 g
servingSize: -
sodium: 1943.4 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt, bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.

  2. Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces, set aside.

  3. Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.

  4. Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

Recipe Yield

4 servings

Recipe Note

Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done.

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