CHEF JEFF — ONE BYTE AT A TIME: Rice Porridge with Lemon Grass

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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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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