Coconut Chicken Congee Filling

Servings

98 oz.

Prep Time

30 Minutes

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Ingredients

½ oz. Gordon Choice Canola & Extra Virgin Olive Oil Blend
2 tsp. Fresh Ginger, peeled and minced
1 tsp. Markon Ready-Set-Serve Peeled Garlic, minced
53 fl. oz. Hearthstone Chicken Broth
27 fl. oz. Unsweetened Coconut Milk
12 oz. Jasmine Rice (28 oz. cooked weight)
1 ½ oz. Rice Wine Vinegar
1 oz. Gordon Choice 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 cool under refrigeration and reserve for future service.

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