Congee is so CLUCKING good.
Today I am sharing with you a meal that I eat often growing up. So for those I don’t know I actually was born and raised in Minnesota. It’s a state in the midwest of the United States and we border Canada. Which means our winters are long and harsh. Sometimes I would go to school when it was 10° out. And that was the norm
So of course the weather affected the meals that we created and ate growing up. A lot of it consisted of hot and warm dishes to counteract the cold weather. A meal we often ate was Cháo Gà aka Vietnamese Chicken Congee.
It’s pretty simple and easy and all you need is honestly chicken, water and rice. I often serve this with a side of Vietnamese Ginger Dipping Sauce: Nước Mắm Gừng and Chinese breadsticks. They go really well hand in hand. For this recipe, I sped up the cooking time by using cooked rice. It’s also a really easy meal to make using leftover rice if you have it.
Here is the recipe below, let me know have you ever tried congee?
The EASIEST Cháo Gà a.k.a. Vietnamese Chicken Congee Hack (With Cooked Rice!)
Course: Recipes2
servings15
minutes45
minutesIngredients
1 lb chicken thigh
5 c water
pinch salt
1 in knob ginger (cut into matchsticks)
1 c cooked rice
- Seasonings
2 tsp chicken bouillon
1/2 tsp sugar
1/4 tsp black pepper
2 tsp fish sauce
- Garnish
Green onions
Cilantro
Fried Shallots
Directions
- Add water, chicken thigh, ginger and salt to a pot. Bring to a boil and simmer for 25-30 mins (until chicken is cooked)
- Remove chicken. Add rice and all the seasonings. Bring to a boil and simmer for 20 mins. Stirring every few minutes so rice doesn’t stick.
- Cut chicken into pieces and serve on top of congee. Garnish with toppings.
