Cauliflower Rice Congee
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Cauliflower Rice Congee
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This makes 3 servings of Cauliflower Rice Congee [without toppings]. Each serving comes out to be 312.67 Calories, 85.52g Fats, 8.62g Net Carbs, and 17.59g Protein.
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Ingredients
- 2 tablespoons coconut oil
- ½ shallot diced, medium
- 2 garlic minced, medium cloves
- 1 ginger sliced, medium knob
- ½ pound chicken thighs skin and bone intact
- 2 cups cauliflower rice
- 4 cups chicken stock
- ¼ cup fish sauce
- 1 tablespoon black pepper
- 1 tablespoon calamansi juice
- 1 teaspoon xanthan gum
Instructions
- Preheat a pot. Heat the coconut oil. Add shallots, garlic, and ginger. Sauté until aromatic.
- Add the chicken thighs to pot. 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 let the pot boil.
- Reduce pot to a simmer until reduced.
- Flavor pot with fish sauce, black pepper, and citrus.
- 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.
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