Dairy-Free Vietnamese Chicken Congee

Ingredients

• 6 cups Chicken Broth
• 1 cup Cooked Rice
• 1 cup Shredded Cooked Chicken
• 1 inch Ginger
• 2 cloves Garlic
• 2 stalks Green Onions
• 1 tbsp Fish Sauce
• 1 tsp Soy Sauce
• 1/4 tsp Black Pepper

Instructions

1. 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 1 inch of ginger (peeled and finely minced), and the 2 cloves of garlic (peeled and finely minced).
2. 2Place the pot over medium-high heat and bring the mixture to a rolling boil, approximately 212°F (100°C).
3. 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.
4. 4Stir in the 1 tablespoon of fish sauce and the 1 teaspoon of soy sauce until fully incorporated.
5. 5Season the congee with the 1/4 teaspoon of black pepper.
6. 6Serve the congee hot. Garnish each serving with the 2 stalks of green onions, thinly sliced.

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