Thai Breakfast Congee (Rice Porridge) with Chicken and Ginger

Ingredients

• 1 cup Jasmine Rice
• 6 cups Chicken Broth (low sodium)
• about 450 g Chicken Breast
• 2 tablespoons Ginger
• 2 cloves Garlic
• 1 tablespoon Soy Sauce (Tamari for gluten-free)
• 1 teaspoon Fish Sauce (optional)
• 2 stalks Green Onions
• 2 tablespoons Fried Garlic
• 1/4 teaspoon White Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the jasmine rice under cold water.
2. 2In a large pot, combine the rice, chicken broth, ginger, and garlic. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the rice is very soft and the mixture has thickened.
3. 3While the rice is cooking, poach the chicken breast in a separate pot of simmering water until cooked through. Shred the chicken.
4. 4Stir the shredded chicken, gluten-free soy sauce, and fish sauce (if using) into the congee. Season with white pepper.
5. 5Serve hot, garnished with green onions and fried garlic.

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