vietnamese

Chicken Rice Porridge with Ginger and Fried Shallots

Name: Chicken Rice Porridge with Ginger and Fried Shallots
Yield: 1 serving
Cuisine: vietnamese
Ingredients: 85 g jasmine rice (uncooked); 160 g chicken thigh meat (cooked, shredded); 650 g chicken broth (low sodium); 12 g ginger (julienned); 12 g fish sauce; 1 g black pepper; 35 g shallots (thinly sliced); 10 g neutral oil; 12 g scallion greens (sliced); 1 g lime wedges

This simmered dish pairs jasmine rice with chicken thigh meat, chicken broth and ginger. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced High satiety Heart friendly

Set your calorie target 650 kcal

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Estimated macros per portion

47 g Protein

78 g Carbohydrates

18 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

85g jasmine rice (uncooked) 310 kcal
160g chicken thigh meat (cooked, shredded) 194 kcal
650g chicken broth (low sodium) 39 kcal
12g ginger (julienned) 10 kcal
12g fish sauce 4 kcal
1g black pepper 3 kcal
35g shallots (thinly sliced) 25 kcal
10g neutral oil 88 kcal
12g scallion greens (sliced) 4 kcal
1g lime wedges 0 kcal

Cooking instructions

jasmine rice (uncooked)chicken broth (low sodium)
In a pot, bring chicken broth to a simmer. Stir in rice and cook gently, stirring occasionally, until porridge-like, 25 to 30 minutes.
ginger (julienned)
Add shredded chicken and ginger; simmer 3 to 4 minutes until hot.
fish sauceblack pepper
Season with fish sauce and black pepper to taste.
shallots (thinly sliced)neutral oil
In a small pan, heat oil and fry shallots until golden; drain briefly on a paper towel.
shallots (thinly sliced)scallion greens (sliced)lime wedges
Ladle porridge into a bowl, top with fried shallots and scallion greens, and serve with lime wedges.