CONGEE

Yield: 10 portions

Ingredient Amount

Water ½ gal.

Fresh ginger 2” piece, crushed

Chicken stock 2 qt.

Chicken thighs, skinless 1 lb.

Long grained rice 4 Cups

Fish sauce 1 Tbsp.

Salt ½ tsp.

Method

1. Place water and ginger in large pot, bring to boil, add chicken and simmer until cooked through. Remove chicken from liquid, cool.

2. Strain ginger from liquid, bring liquid to boil, add rice and stir until broth simmers again. Simmer until rice is very soft – about 25 minutes.

3. Add fish sauce and salt.

4. Adjust consistency, congee should be soupy.

5. Shred chicken meat and add into congee. Serve in warmed bowls with condiments sprinkled over top of dish.

Condiments:

Condiments are applied in the kitchen, only one 2 oz. ramekins of each is needed to dress 10 portions

Soy sauce

Nuoc Cham

Sambal

Dried shrimp – coarsely chopped

Pickled vegetables

Cilantro, chopped

Slivered ginger or galangal

Shallots, slivered

Garlic, toasted, sliced

Peanuts, toasted, crushed