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My review
Vietnamese Chicken and Long-Grain Rice Congee
DawnH
"Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done."
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Ingredients
2 h 10 m servings 642 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
- Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
- Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
- Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.
Footnotes
- Cook's Note:
- The best cooking method for the broth is to have enough heat to cook the chicken, without having any sort of bubbling whatsoever. This takes about 1 hour to 1 1/2 hours for a small stewing chicken but it produces a clear broth with a much better flavor, without having lots of chicken bits and foam. If you are in somewhat of a hurry, just boil the chicken, reduce to medium heat and cover the pot.
Nutrition Facts
Per Serving: 642 calories; 42.3 g fat; 9.8 g carbohydrates; 53 g protein; 210 mg cholesterol; 1943 mg sodium. Full nutrition
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Reviews
Read all reviews 2224 Ratings
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Most helpful positive review
1/14/2004
Excellent recipe. Tastes just like my mom's "chau" (Vietnamese word for congee). I doubled everything in the recipe except for the rice, which I added 2 cups of instead. I didn't add any lime...
Most helpful critical review
9/24/2007
Chao ga or Vietnamese congee does not usually contain lemongrass, but I guess the addition may help to make the broth more fragrant. Additionally, you may not want to stir the rice very often o...
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9/24/2007
Chao ga or Vietnamese congee does not usually contain lemongrass, but I guess the addition may help to make the broth more fragrant. Additionally, you may not want to stir the rice very often o...
11/20/2007
Hey all just a tip on the rice. The way I learned to cook it was to soak the rice first in warm water, that'll help make the soup a little less thick. I like to break the rice in warm water by...
1/14/2004
Excellent recipe. Tastes just like my mom's "chau" (Vietnamese word for congee). I doubled everything in the recipe except for the rice, which I added 2 cups of instead. I didn't add any lime...
6/2/2007
I recently encountered congee as a breakfast option on a cruise ship, & fell in love with it. Until I tasted this recipe, I thought it was just plain rice, but one small taste told me I'd found...
3/18/2006
I'm a fool for congee. The first time I heard of rice porridge- or "rice gruel" more specifically, I thought it sounded pretty bland and kind of gross, but then I went and made it and it's WOND...
9/13/2006
I usually just take all of the ingredients listed above (lime juice if I don't have a lime, onions when I don't have chives) and throw it all together with a bunch of water - sometimes I add car...
12/7/2005
Yummmm. This is what my mom would make for me as a child whenever I wasn't feeling well. This is the Vietnamese equivalent of Chicken Noodle Soup. In fact, just recently I came down with Bron...
10/5/2008
I never use a whole chicken - I have no idea what to do with one - I usually get chicken tenderloins or cut up a chicken breast, and it works fine - it's actually very tasty. I also add vegetab...