Relleno de congee de pollo y coco
Raciones
98 oz.
Tiempo de preparación
30 Minutes
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Ingredientes
- 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
- sal kosher al gusto
Preparación de la receta
- 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.
