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| Chao Ga (chicken congee) |
Ingredients (serves 2-4):
120 grams of long grain jasmine rice
1 chicken breast (boned with skin)
Water
3 green onion sprigs
30 grams of cilantro
bean sprouts
fried garlic
3 tbsp fish sauce
1/2 teaspoon salt
pepper
Directions:
Wash and drain rice, repeat until water is clear. Rinse chicken breast then place in pot with rice and fill with water until it covers the chicken breast.
On medium heat, boil for 35 minutes. Stir occasionally so rice does not stick to the bottom of the pot. Scoop and discard foam.
Remove chicken breast, set aside to cool. Turn heat to low, and season with 1/4 teaspoon salt and 1 tablespoon fish sauce. Stir and let sit on low heat until ready to serve.
While chicken breast is cooling, chop green onions, cilantros and rinse bean sprouts.
Remove skin from chicken breast, and shred into strips. Marinate chicken with 2 tablespoons fish sauce, 1/4 teaspoon salt and dash of black pepper.
To serve, ladle congee into a bowl and top with shredded chicken, green onions, bean sprouts and cilantros. Spoon desired amount of fried garlic over and sprinkle with pepper.
