Plat
Vietnamese Chicken Congee (Cháo Gà)
1 h 15Pour 6Nutri-Score B€€
B
1 h 15
1 h 15Vietnamese Chicken Congee (Cháo Gà)
ce qu’il vous faut
Ingrédients
chicken thighsViandes3 morceaux
shallots (chopped)Fruits et légumes4 morceaux- baby bella mushrooms (sliced)Fruits et légumes90 g
white riceCéréales300 g- green onions (chopped)Fruits et légumes2 morceaux
onion (halved)Fruits et légumes1 morceau
ginger (smashed)Fruits et légumes20 g
fish sauceÉpicerie15 ml- chicken brothÉpicerie720 ml
waterAutres480 ml- cilantro (chopped)Fruits et légumes30 g
saltÉpices3 g
black pepperÉpices1 g- oilÉpicerie15 ml
par portion
Nutrition
279kcal
- Glucides
- 44 g
- Protéines
- 13 g
- Lipides
- 6 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Simmer the broth with chicken and aromatics
- Add the chicken broth and water to a pot and season with salt.
- Add the chicken thighs, onion, green onions, smashed ginger and shallots.
- Bring to a boil and cook, skimming off the scum occasionally.
- Étape 2
Toast the rice
- Add shallots to a pan and cook until fragrant.
- Add the rice and toast until translucent.
- Remove and set aside.
- Étape 3
Cook the mushrooms
- Sauté shallots in oil until fragrant.
- Add the mushrooms and season with salt and pepper.
- Add the mushrooms to the pot.
- Étape 4
Remove the chicken and aromatics
- Remove the chicken, onions and ginger from the pot.
- Shred the chicken and set aside.
- Étape 5
Add the rice and simmer until thickened
- Add the toasted rice back to the pot.
- Simmer and cook until the congee thickens.
- Étape 6
Finish the congee
- Add the shredded chicken back to the pot.
- Season with salt and pepper to taste and stir in the fish sauce.
- Étape 7
Garnish and serve
- Top with cilantro and green onions.
- Serve hot.