Chicken Congee with Ginger

Name: Chicken Congee with Ginger
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cup jasmine rice, rinsed; 4 pieces bone-in chicken thighs or drumsticks; 2-in piece fresh ginger, peeled, sliced; 10 cups water; 2 tbsp fish sauce (gluten-free); 1 tsp salt; 2 shallots, thinly sliced; 2 tbsp vegetable oil; 4 green onions, thinly sliced; 1/4 cup fresh cilantro, roughly chopped; 1/2 tsp ground white pepper; 2 limes lime, cut into wedges

Chao ga, a silky Vietnamese rice porridge simmered with a whole chicken carcass and fragrant ginger until each grain of rice breaks down into a creamy, warming bowl, topped with shredded chicken, crispy shallots, and fresh herbs.

95 minEasyServes 4320 cal/serving

VietnameseBreakfastStovetopStandardHigh FiberHigh ProteinLow CarbDairy-FreeGluten-FreeLow-SodiumPork-Free

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Ingredients

1 cup jasmine rice, rinsed
4 pieces bone-in chicken thighs or drumsticks
2-in piece fresh ginger, peeled, sliced
10 cups water
2 tbsp fish sauce (gluten-free)
1 tsp salt
2 shallots, thinly sliced
2 tbsp vegetable oil
4 green onions, thinly sliced
1/4 cup fresh cilantro, roughly chopped
1/2 tsp ground white pepper
2 limes lime, cut into wedges

Instructions

1

In a large pot, combine 4 pieces bone-in chicken thighs or drumsticks, 2-in piece peeled, sliced fresh ginger, and 10 cups water. Bring to a boil over high heat, skimming off any foam. Reduce heat to a steady simmer and cook 30 minutes until the chicken is fully cooked to an internal temperature of 165 degrees F (74 degrees C).
2

Remove chicken from the pot and set aside to cool. Keep the broth simmering.
3

Add 1 cup rinsed jasmine rice to the simmering broth. Cook over medium-low heat, stirring occasionally, for 40-45 minutes until the rice breaks down completely and the congee is thick and creamy. Add extra water if needed.
4

While the congee simmers, shred the cooled chicken into bite-sized pieces, discarding bones and skin.
5

In a small skillet, heat 2 tbsp vegetable oil over medium heat. Add 2 thinly sliced shallots and cook, stirring, until golden and crispy, about 5-7 minutes. Drain on paper towels.
6

Season the congee with 2 tbsp fish sauce (gluten-free) and 1 tsp salt. Divide among bowls and top with shredded chicken, crispy shallots, 4 thinly sliced green onions, and 1/4 cup roughly chopped fresh cilantro. Finish with a pinch of 1/2 tsp ground white pepper and serve with 2 limes cut into wedges lime.

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Questions

What internal temperature should Chicken Congee with Ginger reach?

For Chicken Congee with Ginger, the target internal temperature is 165 F (about 75 C), given in step 1. A probe thermometer removes the guesswork.

Can I use chicken breasts instead of chicken thighs in Chicken Congee with Ginger?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicken Congee with Ginger uses 4 pieces bone-in chicken thighs or drumsticks.

Is Chicken Congee with Ginger low-carb?

A serving of Chicken Congee with Ginger carries 13 g of carbohydrate, 6 g of it fiber. Against a strict 20 g keto day that is 65 percent of the budget; against a moderate 100 g low-carb day it is 13 percent.

Does Chicken Congee with Ginger contain fish?

Yes: 2 tbsp fish sauce (gluten-free). The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Chicken Congee with Ginger?

One serving (the recipe makes 4) has 38 g of protein in about 320 calories, alongside 13 g carbohydrate and 13 g fat, plus 6 g fiber and 145 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein breakfast collection.

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