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Congee

Yield 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 1/3 cup rice vinegar
  • 1 garlic clove, minced
  • 2 teaspoons Thai chili paste
  • 1/4 teaspoon crushed red pepper
  • 3/4 pound skinned, boned chicken thighs, cut into bite-size pieces
  • 2 garlic cloves, minced
  • Cooking spray
  • 4 cups chicken broth
  • 2/3 cup jasmine or long-grain rice, uncooked
  • 1 (2-inch) piece ginger, halved
  • 1 teaspoon Thai fish sauce (nam pla)
  • 1/3 cup chopped dry-roasted peanuts
  • 1/2 cup chopped fresh cilantro

Nutrition Information

  • calories 331
  • fat 11 g
  • satfat 2.2 g
  • protein 27.3 g
  • carbohydrate 29.4 g
  • cholesterol 71 mg
  • iron 3.4 mg
  • sodium 1015 mg
  • caloriesfromfat 30 %
  • fiber 1.8 g
  • calcium 52 mg

How to Make It

  1. Combine first 4 ingredients.

  2. Place chicken and garlic in a bowl; coat with cooking spray, and toss well. Heat a large saucepan over medium-high heat; add chicken mixture. Cook, stirring constantly, 5 minutes or until chicken is done.

  3. Add broth and next 3 ingredients. Bring to a boil; cover, reduce heat to medium-low, and simmer 25 minutes or until rice is tender. Discard ginger

  4. Divide rice mixture evenly among 4 bowls; top evenly with reserved vinegar mixture, peanuts, and cilantro.

Oxmoor House Healthy Eating Collection