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Vietnamese Chicken Rice Porridge

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PREP TIME
10 min
COOKING TIME
120 min
TOTAL TIME
130 min
SERVINGS
4 servings
Dinner Vietnamese
Vietnamese Chicken Rice Porridge
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
Instructions
1
Place the chicken in a large stock pot and fill it with sufficient water to completely submerge the poultry. Add slices of ginger, sprigs of lemon grass, and a pinch of salt to the pot; then bring the mixture to a rolling boil.
2
Once boiling, reduce the heat and cover the pot, allowing the chicken to gently simmer for 1-1.5 hours.
3
Strain the broth from the stock pot, and then return it to its original container. Allow the chicken to cool down before carefully removing the bones and skin, and then tear it into small, bite-sized pieces; set these aside for later use.
4
Next, stir the cooked rice into the broth and bring it to a boil.
5
Reduce the heat to a medium setting, and cook the rice mixture for 30 minutes, stirring occasionally.
6
If needed, adjust the seasoning with water or additional salt to achieve the desired flavor. The congee is now ready, but it can be left to cook for an additional 45 minutes if a thicker consistency is desired.
7
Spoon the congee into individual bowls and top it with the shredded chicken, chopped cilantro, chives, and a sprinkle of pepper.
8
Finally, squeeze some fresh lime juice over the dish to taste.