Congee

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

Preparation

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.