Vietnamese Chicken Congee
Ingredients
- 1 pcDressed chicken without giblets (whole)
- 200 gThai or basmati rice (dry)
- 2 LMineral water
- 1 pcOnion (halved)
- 1 tspGinger ground
- 3 tbspfish sauce
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 pcFresh cilantro (leaves picked)
- 1 tbspSunflower oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 30 gFresh ginger (peeled and thinly sliced)
Method
A rice porridge where grains melt in the mouth, bound by a creamy chicken broth. The chicken is hand-shredded for a tender bite in this velvety preparation dominated by the scent of ginger.
- 1
Place the chicken in a pot with the halved onion, ground ginger, and fresh ginger. Cover with mineral water. Bring to a boil, then lower the heat to simmer. Skim regularly to keep the broth clear.
- 2
In a pan with oil, sauté the Thai rice dry until the grains become translucent and release a nutty aroma. This step allows the rice to release its starch without clumping.
- 3
Remove the chicken from the broth and set aside. Pour the rice into the simmering broth. Cook over low heat, stirring occasionally until the grains burst and the consistency coats the spoon.
- 4
While the rice finishes cooking, remove the chicken skin and shred the meat by hand following the fibers. The pieces should come apart without resistance.
- 5
Stir the fish sauce into the porridge. Adjust the seasoning. Serve in deep bowls, garnish with the chicken, sliced green onion, and fresh cilantro. Finish with a grind of black pepper.
Frequently asked questions
How do you get this dish right?
- Don't over-rinse the rice; we need its starch to achieve that velvety texture.
- The secret is in the skimming: the more impurities you remove at the start, the purer the taste.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The porridge will thicken as it cools; feel free to thin it with a little hot water when reheating.
