My latest cookbook purchase arrived a few days ago. Little Vietnam by Nhut Huynh has a great range of recipes and as soon as I saw the Chicken Congee recipe I had to try it! It was so delicious I will definitely have to make it again.
First you need to make the stock which is super easy.
2kgs Chicken bones
1 tsp salt
5 Litres of water
- Place the bones, ginger and onion in a large stock pot and cover with the water. Bring to the boil, skimming off any scum that floats to the surface and then turn down to low and simmer for 3 hours. Strain.
1 T oil
1 clove of garlic, crushed
1 onion, finely chopped
300g chicken mince (or pork)
50g fresh ginger, finely chopped
2 L chicken stock - see above
150g (3/4 cup) long grain rice
1 tsp ground white pepper
2 T fish sauce
2 T sugar
1 bunch spring onions, chopped
1 bunch coriander
cracked black pepper
Heat oil in a saucepan, add the garlic and cook for 10-20 seconds. Add the onion and sweat for a few minutes and then add in the chicken mince, stirring and breaking up.
Add in the ginger, pepper, fish sauce, sugar, rice and the stock.
Bring to the boil and then simmer for 30 minutes, stirring occasionally.
Season with more fish sauce if needed.
Serve in bowls, with the spring onions, coriander, a squeeze of lime and cracked pepper.