Vietnamese Chicken and Long-Grain Rice Congee Recipe
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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."

Rating: This weblink has been rated 21 times with an average star rating of 4.3 Read Reviews (20)

Rate/Review | 658 people have saved this

Prep Time:
10 Min
Cook Time:
2 Hrs
Ready In:
2 Hrs 10 Min

Servings  (Help)

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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

  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.

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 642 | Total Fat: 42.3g | Cholesterol: 210mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2007 by ljoli3 
Chao ga or Vietnamese congee does not usually contain lemongrass, but I guess the addition may... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2007 by chumtram 
Hey all just a tip on the rice. The way I learned to cook it was to soak the rice first in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2004 by VUCN 
Excellent recipe. Tastes just like my mom's "chau" (Vietnamese word for congee). I doubled... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2006 by LYNDA L. 
Yummmm. This is what my mom would make for me as a child whenever I wasn't feeling well. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2007 by MRSLUCKYSTONE 
I recently encountered congee as a breakfast option on a cruise ship, & fell in love with it. ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2007 by ink 
Perhaps I prepared it wrong, but it wasn't as good as I hoped it would be. I wanted to make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2006 by TUATHAAN75 
I usually just take all of the ingredients listed above (lime juice if I don't have a lime,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2008 by CHAOTICA 
Very tasty. Maybe I had a big chicken, but it coulda used more rice for all the water I had. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 31, 2006 by KANDIYOHIV 
I was pretty dissapointed with this recipe. I first tried according to directions, but since... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2006 by Shiloh 
I'm a fool for congee. The first time I heard of rice porridge- or "rice gruel" more... MORE

 
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