Congee

Name: Congee
Ingredients: 1/3 cup rice vinegar; 1 garlic clove, minced; 2 teaspoons Thai chili paste; 1/4 teaspoon crushed red pepper; 3/4 pound skinned, boned chicken thighs, cut into bite-size pieces; 2 garlic cloves, minced; Cooking spray; 4 cups chicken broth; 2/3 cup jasmine or long-grain rice, uncooked; 1 (2-inch) piece ginger, halved; 1 teaspoon Thai fish sauce (nam pla); 1/3 cup chopped dry-roasted peanuts; 1/2 cup chopped fresh cilantro

13 ingredients

4 steps

Ingredients

1/3 cup rice vinegar
1 garlic clove, minced
2 teaspoons Thai chili paste
1/4 teaspoon crushed red pepper
3/4 pound skinned, boned chicken thighs, cut into bite-size pieces
2 garlic cloves, minced
Cooking spray
4 cups chicken broth
2/3 cup jasmine or long-grain rice, uncooked
1 (2-inch) piece ginger, halved
1 teaspoon Thai fish sauce (nam pla)
1/3 cup chopped dry-roasted peanuts
1/2 cup chopped fresh cilantro

Directions

1

Combine first 4 ingredients.
2

Place chicken and garlic in a bowl; coat with cooking spray, and toss well. Heat a large saucepan over medium-high heat; add chicken mixture. Cook, stirring constantly, 5 minutes or until chicken is done.
3

Add broth and next 3 ingredients. Bring to a boil; cover, reduce heat to medium-low, and simmer 25 minutes or until rice is tender. Discard ginger
4

Divide rice mixture evenly among 4 bowls; top evenly with reserved vinegar mixture, peanuts, and cilantro.