Thai Chicken and Rice Congee (Joke)
A savory and comforting Thai rice porridge, perfect for a hearty breakfast. This version avoids soy by using coconut aminos instead of soy sauce.
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Ingredients
- about 450 g Chicken breast
- 1 cup Jasmine rice
- 6 cups Chicken broth
- about 2.5 cm Ginger
- 2 cloves Garlic
- 2 tablespoons Coconut aminos
- 1 tablespoon Fish sauce
- 2 stalks Green onions
- 1/4 cup Cilantro
- 1/4 teaspoon White pepper
- 1 teaspoon Sesame oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the jasmine rice under cold water.
- 2In a large pot, combine the rice, chicken broth, ginger, garlic, and chicken breast. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the rice is soft and the chicken is cooked through.
- 3Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
- 4Stir in the coconut aminos, fish sauce, white pepper, and sesame oil.
- 5Ladle the congee into bowls and garnish with green onions and cilantro. Serve hot.
Substitutions
Soy Sauce → Coconut Aminos
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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