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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