Name: Cambodian Chicken Rice Congee
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: Use 8 cups of broth; 1 small chicken; 1 cup of long grain rice; 1/4 cups of dried shrimp (soak rinse set aside); 1/4 cup of preserved cabbage (wash rinse set aside); 4 garlic gloves pound in mortar pestle to paste with 1 teaspoon of salt; A handful of big flat dried rice noodle; 2 tablespoon of fried garlic or shallot for garnish; 2 green onions cut to 1 inch long for garnish; 2 tablespoon of fish sauce; 1 tablespoon of sugar; Soy bean paste; Chili sauce; Black pepper; Sugar; Lime wedge; Green onion; Bean Sprouts; Saw tooth (Jee Bonlar)

Cambodian Chicken Rice Congee

Cambodian Chicken Rice Congee is a comforting Khmer soup, particularly favored when one is feeling under the weather. While chicken is the primary protein, other options like fish, pork blood, and pork belly can also be used. The key ingredients include 8 cups of broth, a small chicken, long grain rice, dried shrimp (soaked and rinsed), preserved cabbage (washed and rinsed), garlic pounded into a paste with salt, flat dried rice noodles, fried garlic or shallots for garnish, green onions for garnish, fish sauce, and sugar.

To prepare this congee, start by bringing the chicken broth to a boil in a large pot. Add the rice and allow it to cook until it’s soft and no longer raw in the middle. Next, incorporate the chicken, dried shrimp, preserved cabbage, and garlic paste. Let it all cook for about 5 minutes to allow the flavors to meld and ensure the rice is fully cooked.

Afterwards, add the flat noodles and continue cooking until they are soft. Adjust the flavor to your liking by adding sugar, salt, or fish sauce. Turn off the heat and garnish the congee with fried garlic or shallots and green onions. If the congee is too thin, don’t worry—it will thicken as it cools. Conversely, if it’s too thick, you can add more broth. Canned chicken broth can be used as an alternative.

When serving, ladle the congee into bowls and customize with soybean paste, chili sauce, black pepper, sugar, lime wedge, green onion, bean sprouts, and saw tooth (Jee Bonlar) according to individual preferences. This Cambodian Chicken Rice Congee is a nourishing and versatile dish, perfect for providing comfort and warmth, especially during times of illness.

Ingredients

Use 8 cups of broth
1 small chicken
1 cup of long grain rice
1/4 cups of dried shrimp (soak rinse set aside)
1/4 cup of preserved cabbage (wash rinse set aside)
4 garlic gloves pound in mortar pestle to paste with 1 teaspoon of salt
A handful of big flat dried rice noodle
2 tablespoon of fried garlic or shallot for garnish
2 green onions cut to 1 inch long for garnish
2 tablespoon of fish sauce
1 tablespoon of sugar

For the bowl

Soy bean paste
Chili sauce
Black pepper
Sugar
Lime wedge
Green onion
Bean Sprouts
Saw tooth (Jee Bonlar)

Directions to make Cambodian Chicken Rice Congee

In a big pot on high heat bring the chicken broth to a boil
When the broth is boiling add rice let the rice cook until it is soft and not raw in the middle
Then add chicken, dried shrimp, preserve cabbage, garlic paste cooked for 5 minutes to let the flavor come and the rice is soft (is like borbor)
Then add the flat noodle to it cook until it is soft
Now add sugar, salt or fish sauce to it, taste and adjust the flavor
Turn the heat off
Garnish the soup rice with fried garlic or shallot and green onions
If you soup rice is too thin don’t worry, when it is cold it will be thicker, but if it is too thick do add more broth to it. You can use chicken broth from the can if you like.

When ready to serve you can ladle the soup rice into a serving bowl and add the bean sprouts, lime wedge, green onion and so on according to your taste.

Enjoy

Related Recipe: Cambodian Bean Thread Noodle Soup