Cauliflower Rice Congee
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.
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.
Nutrition
Calories: 331kcalProtein: 14.4gFat: 26.8g