Coconut Chicken Congee Filling
Servings
2.8 kg.
Prep Time
30 Minutes
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Ingredients
- 14 g. Gordon Choice Canola Blend Oil
- 2 tsp. Fresh Ginger, peeled and minced
- 1 tsp. Markon Ready-Set-Serve Peeled Garlic, minced
- 1.6 L. Chicken Broth
- 800 ml. Unsweetened Coconut Milk
- 794 g. Recipe: Jasmine Rice
- 43 g. Rice Wine Vinegar
- 28 g. Granulated Sugar
- to taste Kosher Salt
Recipe Preparation
- Heat a large pot on the stove with the oil. Sweat the ginger and garlic quickly.
- Add the chicken broth, coconut milk and cooked rice.
- Boil until the rice breaks down into a porridge consistency, about 30 minutes, stirring frequently.
- Add the rice wine vinegar, sugar and salt.
- Allow to cook under refrigeration and reserve for future service.
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