Dairy-Free Vietnamese Chicken Congee
A soothing and comforting Vietnamese rice porridge (congee) made with chicken and flavorful spices, adapted to be dairy-free.
Ingredients
- 6 cups Chicken Broth
- 1 cup Cooked Rice
- 1 cup Shredded Cooked Chicken
- 2.54 cm Ginger
- 2 cloves Garlic
- 2 stalks Green Onions
- 1 tbsp Fish Sauce
- 1 tsp Soy Sauce
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large heavy-bottomed pot, combine the 6 cups of chicken broth, 1 cup of cooked rice, 1 cup of shredded cooked chicken, the 2.54 cm of ginger (peeled and finely minced), and the 2 cloves of garlic (peeled and finely minced).
- 2Place the pot over medium-high heat and bring the mixture to a rolling boil, approximately 100°C.
- 3Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 45 minutes, or until the congee has thickened to your desired creamy consistency. Stir occasionally to prevent sticking.
- 4Stir in the 1 tablespoon of fish sauce and the 1 teaspoon of soy sauce until fully incorporated.
- 5Season the congee with the 1/4 teaspoon of black pepper.
- 6Serve the congee hot. Garnish each serving with the 2 stalks of green onions, thinly sliced.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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