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Cauliflower Rice Congee

Cauliflower Rice Congee

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 medium shallot diced
  • 2 medium cloves garlic minced
  • 1 medium ginger knob sliced
  • 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.