A silky, comforting Vietnamese chicken congee flavored with ginger, onion, and fish sauce. Fresh herbs, lime, and fried shallots add a bright, crispy contrast.
Ingredients
- 220 g jasmine rice
- 900 g whole chicken or bone-in chicken thighs
- 2 l water
- 40 g fresh ginger
- 1 piece yellow onion
- 3 tbsp Vietnamese fish sauce
- 1 tbsp neutral cooking oil
- to taste fine salt
- to taste ground white pepper
- 0.5 bunches fresh cilantro
- 0.5 bunches scallion
- 1 piece lime
- 40 g crispy fried shallots
Method
- Rinse the rice until the water runs almost clear, then drain; the grains should be clean and slightly translucent.
- Smash the ginger and cut the onion into large pieces, then place them in a large pot with the chicken and cold water.
- Bring gently to a simmer, skim the surface when a gray foam appears, and gently poach over low heat until the chicken meat pulls easily from the bone.
- Remove the chicken and let it cool slightly; strain the broth if necessary to obtain a clear, fragrant base.
- Sauté the drained rice in neutral oil over medium heat until it smells faintly of toasted grain, without browning.
- Pour the hot broth over the rice and simmer, stirring regularly, until the grains burst and the soup becomes thick and velvety.
- Meanwhile, remove the skin and bones from the chicken, then shred the meat into tender pieces.
- Season the congee with fish sauce, salt, and white pepper; it should taste salty, well-rounded, and fragrant, but not overpowering.
- Return some of the chicken to the pot to warm through for a few minutes, then thin out with a little hot water if the cháo becomes too thick.
- Serve piping hot with the remaining chicken, cilantro, scallion, fried shallots, and a lime wedge to squeeze over just before eating.
Nutrition
Per serving
- Energy
- 459.4 kcal
- Protein
- 47.8 g
- Carbohydrate
- 48.06 g
- Fat
- 7.17 g
- Fibre
- 2.75 g
- Calcium
- 60.17 mg
- Iron
- 2.49 mg
- Magnesium
- 53.16 mg
