Chicken congee

Serves: 6
Preparation time: 5 mins
Cooking time: about 90 mins

Ingredients
200g (7oz) jasmine rice
½ chicken (about 1kg)
2 teaspoons stock granules (optional)
5 sprigs scallions, well-washed, minced
3 shallots, grilled to brown
1 teaspoon salt
1 teaspoon ground pepper
50g (2oz) cilantro, well-washed, minced
Dipping souce: Salt with pepper and lime juice


Recipe
Wash inside and outside the chicken, drain it. Add 2.5 liters of water to the pot, add the chicken and bring to a boil. Then, add shallots and ½ teaspoon of salt. Cook the chicken over medium heat for abour 40 minutes.

Wash the rice well, then drain it. Heat a skillet, add the rice and fry to yellow.

Pick the chicken up and put in a large bowl with cold water. After it is cold, pick up and chop it into small pieces.

Add fried rice to the pot with the broth that was boiled with the chicken. Cook over low heat for about 40 minutes. Add shredded ginger. Season with stock granules and salt. Add scallions.

Ladle congee out into bowls. Arrange chicken pieces on the congee. Sprinkle with minced cilantro and pepper on top. Serve to eat hot with a dish salt with pepper and salt. Add scallions.

Ladle congee out into bowls. Arrange chicken pieces on the congee. Sprinkle with minced cilantro and pepper on top. Serve to eat hot with a dish salt with pepper and lime juice.

Note:
- in the North and the Middle of Vietnam, people do not usually fry rice before cooking congee.
- People usually boil the chicken first, then taking the water to cook congee. After that, the chicken is chopped into small pieces, scattered with minced lime-leaves and served with salt with pepper and lime juice. Or the chicken can alseo be mixed with salad and served with the congee.