Vietnamese Congee and Salad with Roasted Chicken by Chef Tung Phan

Ingredients:

FOR THE DRESSING:

2 Tbsp Thai Chili Sauce

3 limes, juiced

1 Tbsp of fish sauce

FOR THE SALAD:

1 small head of green cabbage, julienned

1 red onion, julienned

1 large carrot, shredded

1/4 cup of cilantro, chopped

1/4 cup of French fried onions

FOR THE CONGEE (SOUP)

1 cup of Jasmine Rice

5 cups of Chicken Stock

2 Tbsp fish sauce

1 Tbsp of fresh ginger, julienned

salt to taste

Directions:

Separate chicken and set aside dark meat and white meat. Throw the chicken bones into a pot and add 3 quarts of water. Bring to a boil. Add half of the cabbage (quartered) and a dash of fish sauce. Simmer. Remove cabbage, strain stock, add back the cabbage and serve soup. Dish 1 done.

Meanwhile, in another large pot, add rice, salt, a dash of fish sauce and 5 cups of chicken stock. Bring to a bowl and simmer until tender. Plate rice with dark meat. Dish 2 done.

For the salad, shred the white chicken meat. Set aside. Using the remaining cabbage, sliced into thin pieces. Add carrots, onion, cilantro. Mix all ingredients for the dressing in a small bowl and then toss with salad ingredients. Dish 3 done.