Congee

Ingredients

• 4 cups chicken broth 
• 0.3 teaspoon pepper red crushed
• 0.3 cup dry-roasted peanuts chopped
• 0.5 cup cilantro leaves fresh chopped
• 1  garlic clove minced
• 2  garlic cloves minced
• 2 inch ginger halved
• 0.7 cup jasmine long-grain uncooked
• 0.3 cup rice vinegar 
• 0.8 pound skinned cut into bite-size pieces
• 2 teaspoons thai chili paste 
• 1 teaspoon thai fish sauce (nam pla)

Equipment

• bowl
• sauce pan

Directions

1. Combine first 4 ingredients.
2. Place chicken and garlic in a bowl; coat with cooking spray, and toss well.
3. Heat a large saucepan over medium-high heat; add chicken mixture. Cook, stirring constantly, 5 minutes or until chicken is done.
4. Add broth and next 3 ingredients. Bring to a boil; cover, reduce heat to medium-low, and simmer 25 minutes or until rice is tender. Discard ginger
5. Divide rice mixture evenly among 4 bowls; top evenly with reserved vinegar mixture, peanuts, and cilantro.