Vietnamese Chicken Rice Soup (Congee)

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Recipe by Amy Sherman

Yield: 4 servings

Ingredients

  • 1/8 cup uncooked jasmine rice
  • 1 whole chicken
  • 3 (2 inch) pieces fresh ginger root
  • 1 tablespoon salt or to taste
  • 1/4 cup chopped white onions
  • ground black pepper to taste

Directions

  1. Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
  2. Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
  3. Stir rice and onion 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, cook an additional 45 minutes for a thick consistency.
  4. Ladle soup into bowls, and top with chicken and pepper.
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