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Vietnamese Chicken and Long-Grain Rice Congee

By: DawnH

"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."

Rate/Review | Read Reviews (19)

982 Saves

What to Drink?
	Sauvignon Blanc
	Gin Rickey
	Tart Grapefruit Cooler

Prep Time:
10 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/8 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
1/4 cup chopped cilantro
1/8 cup chopped fresh chives
ground black pepper to taste
1 lime, cut into 8 wedges

Directions

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.
Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
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.
Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

Footnotes

FOOTNOTE

The best cooking method for the broth is to have enough heat to cook the chicken, without having any sort of bubbling what so ever. This takes about 1 hour to 1 1/2 hour for a small stewing chicken but it produces a clear broth with a much better flavor, without having lots of chicken bits and foam. If you are in somewhat of a hurry, just boil the chicken, reduce to medium heat and cover the pot.