Vietnamese Chicken and Rice Congee (Cháo Gà)

Ingredients

• 6 cups Chicken Broth
• 1 cup Cooked Rice
• 1.5 cups Cooked Chicken Breast
• 1 tablespoon Ginger
• 1 tablespoon Fish Sauce
• 2 tablespoon Green Onions
• 2 tablespoon Cilantro
• 0.5 teaspoon Black Pepper
• 4 servings Lime Wedges

Instructions

1. 1In a large heavy-bottomed pot, bring the 6 cups of chicken broth to a rolling boil over high heat, about 5-10 minutes.
2. 2Add the 1 cup of cooked rice and the 1 tablespoon of ginger to the boiling chicken broth. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, stirring occasionally, until the rice grains have broken down and the mixture has thickened to a porridge-like consistency. The congee should be creamy and smooth.
3. 3While the congee simmers, shred the 1.5 cups of cooked chicken breast into bite-sized pieces using two forks or your fingers.
4. 4Once the congee has reached the desired porridge consistency, stir in the shredded 1.5 cups of cooked chicken breast and the 1 tablespoon of fish sauce. Cook for another 2-3 minutes, stirring gently, until the chicken is heated through.
5. 5Stir in the 0.5 teaspoon of black pepper.
6. 6Ladle the hot congee into four serving bowls. Garnish each bowl with 1 tablespoon of green onions and 1 tablespoon of cilantro.
7. 7Serve immediately with the 4 servings of lime wedges on the side for guests to squeeze over their congee.

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