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Vietnamese Chicken and Long-Grain Rice Congee
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Satisfying rice porridge soup, beloved comfort food in Asia. Flavorful, light, and soothing for when under the weather.
Ingredients:
  • 0.125 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
  • 0.25 cup chopped cilantro
  • 0.125 cup chopped fresh chives
  • ground black pepper to taste
  • 1 lime, cut into 8 wedges
Instructions:
  • Place the chicken in a stock pot and cover it with water. Add ginger, lemongrass, and salt. Bring to a boil, then lower the heat, cover, and simmer gently for 1 to 1 ½ hours.
  • After straining the broth, pour it back into the stock pot. Allow the chicken to cool, then discard the bones and skin, and tear the meat into bite-size pieces; set aside.
  • Combine rice with flavorful broth and bring to a vigorous boil. Reduce heat to medium and simmer for 30 minutes, stirring occasionally. Adjust seasoning with water or salt if needed. For optimal texture, let it simmer for an extra 45 minutes.
  • Serve the congee in bowls, then garnish with chicken, cilantro, chives, and pepper. Finish with a squeeze of lime juice to your liking.

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