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Ingredients3 h 35 m servings 205 cals
Original recipe yields 6 servings
- Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
- Stir fish into congee and simmer until cooked through, about 10 minutes.
- Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.
- Cook's Note:
- Rice wine vinegar can be used in place of the apple cider vinegar, if desired. Pork floss (pork sung) can be used in place of the roast pork, if desired.
Per Serving: 205 calories; 2.9 g fat; 28.3 g carbohydrates; 15.1 g protein; 25 mg cholesterol; 1431 mg sodium. Full nutrition
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