Ginger Chicken Congee
1 lean – 3 greens – 0 healthy fats – 3 condiments (per serving)
4 servings Ingredients: • 1¾ lbs. skinless, bone-in chicken thighs • 1 tsp chili oil • 1 cup cilantro, roughly chopped • 1 tbsp fish sauce • ¼ cup peeled and finely minced fresh ginger root • ¼ cup peeled and thinly sliced fresh ginger root • 1 cup thinly sliced green onions • 4 whole green onions • 1 lime, sliced into wedges • 5 cups riced cauliflower • Water, as needed
1. Combine chicken thighs, thinly sliced ginger, and four whole green onions in a large pot. Cover with water by 1-inch and simmer until chicken is cooked, about 30 to 40 minutes. Remove chicken and set-aside until cool enough to shred. Strain broth, and discard ginger and green onions.
2. Add cauliflower and simmer until it becomes tender and mushy.
3. Add shredded chicken, finely minced ginger, and fish sauce.
4. Portion chicken mixture into bowls and garnish with cilantro and thinly sliced scallions. Serve with a small lime wedge and chili oil.