Congee is an Asian porridge that is great for cold weather or as a fresh, zesty dinner appetizer. The ingredients such as cauliflower rice and chicken stock can be made from scratch or store bought to reduce time. Optional toppings for congee include hard-boiled eggs, sliced scallions, and fried garlic.
Yields 3 servings of Cauliflower Rice Congee.
The Preparation
- 2 tablespoons coconut oil
- 1/2 medium shallot, diced
- 2 teaspoons fresh garlic, minced
- 2 tablespoons fresh ginger, sliced
- 8 ounces bone-in, skin-on chicken thighs
- 2 cups cauliflower rice
- 4 cups chicken broth
- 1/4 cup fish sauce
- 1 tablespoon lime juice
- 1 teaspoon xanthan gum
- salt and pepper, to taste
The Execution
1. Preheat a pot. Heat the coconut oil. Add shallots, garlic, and ginger. Sauté until aromatic.
2. Add the chicken thighs to pot. Sear both sides.
3. Add cauliflower rice to the pot.
4. Stir cauliflower to combine with shallots, garlic, ginger, and chicken. Cook until lightly toasted.
5. Add stock to the pot and let the pot boil.
6. Reduce pot to a simmer until reduced.
7. Flavor pot with fish sauce, black pepper, and citrus.
8. Slowly whisk Xanthan gum into the pot. Continue to cook pot until the congee has thickened to desired consistency. Serve congee hot. Add optional toppings to taste.
This makes a total of 3 servings of Cauliflower Rice Congee. Each serving comes out to be 331 calories, 26.8g fats, 6.6g net carbs, and 14.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 tablespoon coconut oil | 243 | 27 | 0 | 0 | 0 | 0 |
| 1/2 medium shallot | 11 | 0 | 2.5 | 0.5 | 2 | 0.4 |
| 2 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 2 tablespoon fresh ginger | 10 | 0.1 | 2.1 | 0.2 | 1.9 | 0.2 |
| 8 ounce bone-in, skin-on chicken thighs | 567 | 50.6 | 0 | 0 | 0 | 28.4 |
| 2 cup cauliflower rice | 50 | 0.6 | 10 | 4 | 6 | 3.8 |
| 4 cup chicken broth | 60 | 2.1 | 4.4 | 0 | 4.4 | 6.4 |
| 1/4 cup fish sauce | 25 | 0 | 2.6 | 0 | 2.6 | 3.6 |
| 1 tablespoon lime juice | 4 | 0 | 1.3 | 0.1 | 1.2 | 0.1 |
| 1 teaspoon xanthan gum | 16 | 0 | 3.7 | 3.7 | 0 | 0 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 993 | 80.5 | 28.5 | 8.6 | 19.9 | 43.2 |
| Per Serving (/3) | 331 | 26.8 | 9.5 | 2.9 | 6.6 | 14.4 |
Cauliflower Rice Congee
Ingredients
- 2 tablespoon coconut oil
- ½ medium shallot diced
- 2 teaspoon fresh garlic minced
- 2 tablespoon fresh ginger sliced
- 8 ounce bone-in, skin-on chicken thighs
- 2 cup cauliflower rice
- 4 cup chicken broth
- ¼ cup fish sauce
- 1 tablespoon lime juice
- 1 teaspoon xanthan gum
- salt and pepper to taste
Instructions
- Preheat a pot over medium heat, then add the coconut oil. When melted, add shallots, garlic, and ginger. Sauté until aromatic.
- Add the chicken thighs to pot and sear both sides.
- Add cauliflower rice to the pot.
- Stir cauliflower to combine with shallots, garlic, ginger, and chicken. Cook until lightly toasted.
- Add stock to the pot and bring to a boil.
- Lower heat to a simmer and cook until liquid is reduced, approximately 10 minutes.
- Flavor soup with fish sauce and citrus. Add salt and pepper to taste.
- Slowly add xanthan gum to the soup, whisking continuously to completely blend.
- Continue to cook over low heat until the congee has thickened to desired consistency. Serve congee hot. Add optional toppings to taste.
