Cauliflower Rice Congee

Ingredients

• 2 tablespoon coconut oil
• 1/2 medium shallot (diced)
• 2 teaspoon fresh garlic (minced)
• 2 tablespoon fresh ginger (sliced)
• 8 ounce bone-in, skin-on chicken thighs
• 2 cup cauliflower rice
• 4 cup chicken broth
• 1/4 cup fish sauce
• 1 tablespoon lime juice
• 1 teaspoon xanthan gum
• salt and pepper (to taste)

Instructions

1. 1

   Preheat a pot over medium heat, then add the coconut oil. When melted, add shallots, garlic, and ginger. Sauté until aromatic.

2. 2

   Add the chicken thighs to pot and sear both sides.

3. 3

   Add cauliflower rice to the pot.

4. 4

   Stir cauliflower to combine with shallots, garlic, ginger, and chicken. Cook until lightly toasted.

5. 5

   Add stock to the pot and bring to a boil.

6. 6

   Lower heat to a simmer and cook until liquid is reduced, approximately 10 minutes.

7. 7

   Flavor soup with fish sauce and citrus. Add salt and pepper to taste.

8. 8

   Slowly add xanthan gum to the soup, whisking continuously to completely blend.

9. 9

   Continue to cook over low heat until the congee has thickened to desired consistency. Serve congee hot. Add optional toppings to taste.