Cambodian Rice and Chicken Porridge Congee
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Cambodian Rice and Chicken Porridge Congee
Recipe by Courtney Roulston
Ingredients
300g jasmine rice
1 liter Coles chicken stock
1 liter water
1 cinnamon stick
1 star anise
1 tbsp fresh ginger, sliced
¼ bunch coriander, stems and leaves separated
300g Coles skinless chicken breast
sea salt and ground white pepper to taste
2 tbsp fish sauce
1 head round lettuce, washed and chopped into strips
100g bean sprouts
2 tbsp chili oil to serve
2 tbsp asian fried shallots to serve
Method
Wash the rice in a sieve under running water and set aside.
Place the chicken stock, water, cinnamon stick, star anise, ginger and coriander stalks into a large soup pot and bring up to a boil.
Turn the heat down to a very gentle simmer, add the chicken breast, cover with a lid and poach for 12 minutes, or until the chicken is just cooked through.
Remove the chicken breast from the stock and set aside to cool before shredding into strips. Remove and discard the aromatics from the stock.
Add the rice into the pot with a pinch of salt and simmer for 40 minutes, or until the rice is tender and starting to break up. Season with fish sauce and a pinch of white pepper and taste for balance.
To serve place some lettuce and beansprouts into the base of serving bowls.
Ladle over the rice porridge and top with the shredded chicken, coriander leaves, chili oil and fried shallots.
