CHEF JEFF — ONE BYTE AT A TIME: Rice Porridge with Lemon GrassThe following recipe was adapted from “Authentic Vietnamese Cooking: Food From a Family Table” by Corinne Trang.
By: Herald Staff Report,
The following recipe was adapted from “Authentic Vietnamese Cooking: Food From a Family Table” by Corinne Trang.
Rice Porridge with Lemon Grass
9 cups chicken broth
2 stalks lemon grass, trimmed (outer leaves, tough green tops and root ends removed), cut into 1-inch pieces and lightly crushed
2 to 3 Thai chilies, stemmed
2 tablespoons fish sauce
1 cup jasmine rice
2 cooked chicken legs, boned, skinned and shredded
Coarse sea salt
½ cup julienned cilantro leaves
Lemon wedges for serving
Pour broth into pot. Bring to gentle boil over medium heat. Reduce heat to medium-low, add lemon grass, chilies and fish sauce. Simmer 30 minutes. Add rice. Cook, uncovered, for at least 1 hour. Stir in chicken. Season to taste with salt. Cook until chicken is heated through. Divide among 6 large soup bowls, garnish with cilantro and lemon wedge.
Yield: Serves 6.
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