How to Make Vietnamese Chicken and Long-Grain Rice Congee - A Step-by-Step Guide

Vietnamese cuisine is known for its bold and complex flavors, and one dish that exemplifies this is the Vietnamese Chicken and Long-Grain Rice Congee. This comforting and nourishing dish is a staple in Vietnamese households, especially during the colder months. It is a simple yet satisfying meal that is often enjoyed for breakfast or as a light lunch or dinner.

Congee, also known as rice porridge, is a popular dish in many Asian cultures and is typically made by simmering rice in a la...

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Ingredients

  • ⅛ cup uncooked jasmine rice
  • 1 (2.5 pound) whole chicken
  • 3 (2 inch) pieces fresh ginger root
  • 1 stalk lemon grass, chopped
  • 1 tablespoon salt, or to taste
  • ¼ cup chopped cilantro
  • ⅛ cup chopped fresh chives
  • ground black pepper to taste
  • 1 lime, cut into 8 wedges

Information

  • Prep Time: 10 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 10 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    643 cal.

    • Total Fat: 42g
    • Saturated Fat: 12g
    • Cholesterol: 210mg
    • Sodium: 1943mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 53g
    • Vitamin C: 12mg
    • Calcium: 48mg
    • Iron: 3mg
    • Potassium: 644mg