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Lan Peart
Lan Peart
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Friday 30 October 2026 13:14:42 GMT
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😂🌝 🤗 😇 #trending #viralvideo #funnyvideo #funny #baby
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RICE CONGEE USING A ROTISSERIE CHICKEN (CHAO GA) INGREDIENTS 1 rotisserie chicken 1 onion, peeled 4 to 5 slices ginger (about ⅛-inch thick) 8 cups water 1½ cups white rice, rinsed (I used jasmine rice) FOR SEASONING Fish sauce Chicken bouillon Salt Sugar FOR SERVING Chopped cilantro Chopped scallions Fried shallots Julienned ginger Black pepper Instructions 1. Shred all of the meat from the rotisserie chicken and set aside. Place the chicken bones, carcass, and skin into a large pot along with the onion, ginger slices, and water. Bring to a boil, then reduce the heat to a simmer. Simmer for 30 to 45 minutes to create a simple chicken stock. 2. Remove and discard the bones, onion, and ginger, leaving only the broth in the pot. 3. Add the rinsed rice to the broth. Simmer for 45 to 60 minutes, or until the congee reaches your desired consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot. 4. Season to taste with fish sauce, chicken bouillon, salt, and/or sugar. 5. Add half of the shredded chicken into rice congee (save other half for chicken salad) Garnish with scallions, cilantro, fried shallots, julienned ginger, black pepper, and any other toppings you enjoy. NOTE For a thicker congee, simmer longer. For a thinner consistency, add more water or broth as needed. Adjust the seasonings to your taste preference ---------------------------------------- VIETNAMESE CHICKEN SALAD (USING A ROTISSERIE CHICKEN) Salad Ingredients 1 small cabbage, thinly sliced 2 carrots, julienned ¼ cup cilantro, chopped ¼ cup basil leaves, chopped 2 tbsp roasted peanuts, crushed Meat from 1 rotisserie chicken, shredded Instructions - Add the cabbage, carrots, cilantro, basil, peanuts, and shredded rotisserie chicken to a large mixing bowl. - Toss until well combined. - Pour the dressing over the salad and toss again until evenly coated. - Top with pickled red onions before serving. Note: This salad is very forgiving. Feel free to adjust the amount of herbs, vegetables, or peanuts to suit your taste. ---------------------------------------- QUICK PICKLED RED ONIONS Ingredients ½ red onion, thinly sliced ½ cup warm water ½ cup vinegar 2 tsp sugar Instructions - In a small bowl or jar, combine the warm water, vinegar, and sugar. Stir until the sugar has dissolved. - Add the sliced red onions and submerge them in the liquid. - Let sit for at least 30 minutes before serving. For best flavor, refrigerate for a few hours or overnight. ---------------------------------------- FISH SAUCE DRESSING Ingredients 1 can Coco Rico (12 oz) ¼ cup sugar 2 tbsp garlic, minced ¼ cup fish sauce 2 tbsp vinegar 1 tsp sambal oelek or garlic chili paste Instructions - Combine all ingredients in a bowl or jar. - Whisk or shake until the sugar has completely dissolved. - Taste and adjust as needed. Note: My preferred fish sauce is naturally sweeter, so you may want to reduce the sugar or add a little extra fish sauce depending on your taste preference.
RICE CONGEE USING A ROTISSERIE CHICKEN (CHAO GA) INGREDIENTS 1 rotisserie chicken 1 onion, peeled 4 to 5 slices ginger (about ⅛-inch thick) 8 cups water 1½ cups white rice, rinsed (I used jasmine rice) FOR SEASONING Fish sauce Chicken bouillon Salt Sugar FOR SERVING Chopped cilantro Chopped scallions Fried shallots Julienned ginger Black pepper Instructions 1. Shred all of the meat from the rotisserie chicken and set aside. Place the chicken bones, carcass, and skin into a large pot along with the onion, ginger slices, and water. Bring to a boil, then reduce the heat to a simmer. Simmer for 30 to 45 minutes to create a simple chicken stock. 2. Remove and discard the bones, onion, and ginger, leaving only the broth in the pot. 3. Add the rinsed rice to the broth. Simmer for 45 to 60 minutes, or until the congee reaches your desired consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot. 4. Season to taste with fish sauce, chicken bouillon, salt, and/or sugar. 5. Add half of the shredded chicken into rice congee (save other half for chicken salad) Garnish with scallions, cilantro, fried shallots, julienned ginger, black pepper, and any other toppings you enjoy. NOTE For a thicker congee, simmer longer. For a thinner consistency, add more water or broth as needed. Adjust the seasonings to your taste preference ---------------------------------------- VIETNAMESE CHICKEN SALAD (USING A ROTISSERIE CHICKEN) Salad Ingredients 1 small cabbage, thinly sliced 2 carrots, julienned ¼ cup cilantro, chopped ¼ cup basil leaves, chopped 2 tbsp roasted peanuts, crushed Meat from 1 rotisserie chicken, shredded Instructions - Add the cabbage, carrots, cilantro, basil, peanuts, and shredded rotisserie chicken to a large mixing bowl. - Toss until well combined. - Pour the dressing over the salad and toss again until evenly coated. - Top with pickled red onions before serving. Note: This salad is very forgiving. Feel free to adjust the amount of herbs, vegetables, or peanuts to suit your taste. ---------------------------------------- QUICK PICKLED RED ONIONS Ingredients ½ red onion, thinly sliced ½ cup warm water ½ cup vinegar 2 tsp sugar Instructions - In a small bowl or jar, combine the warm water, vinegar, and sugar. Stir until the sugar has dissolved. - Add the sliced red onions and submerge them in the liquid. - Let sit for at least 30 minutes before serving. For best flavor, refrigerate for a few hours or overnight. ---------------------------------------- FISH SAUCE DRESSING Ingredients 1 can Coco Rico (12 oz) ¼ cup sugar 2 tbsp garlic, minced ¼ cup fish sauce 2 tbsp vinegar 1 tsp sambal oelek or garlic chili paste Instructions - Combine all ingredients in a bowl or jar. - Whisk or shake until the sugar has completely dissolved. - Taste and adjust as needed. Note: My preferred fish sauce is naturally sweeter, so you may want to reduce the sugar or add a little extra fish sauce depending on your taste preference.
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