VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE

Vietnamese Chicken and Long-Grain Rice Congee image

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.

Provided by DawnH

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 2h10m

Yield 4

Number Of Ingredients 9

Ingredients

⅛ 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
¼ cup chopped cilantro
⅛ cup chopped fresh chives
ground black pepper to taste
1 lime, cut into 8 wedges

Steps:

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.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 9.8 g, Cholesterol 210 mg, Fat 42.3 g, Fiber 1 g, Protein 53 g, SaturatedFat 12.1 g, Sodium 1943.4 mg, Sugar 0.5 g