Com Gung Tuong - cooking recipe

Ingredients
    2 cups jasmine rice
    1 tablespoon grated peeled fresh ginger
    2 garlic cloves, minced
    1 tablespoon vegetable oil
    3 cups vietnamese chicken stock (Zaar recipe 184464)
    1 cup chopped fresh cilantro
Preparation
    Place rice in a bowl, stir until water turns white and pour off water. Repeat twice, draining off all water.
    In a large saucepan over medium heat, stir-fry ginger and garlic in hot oil 3 minutes. Add rice and stir-fry 1 more minute.
    Add Asian Chicken Stock, turn up heat, bring to a boil, cover, reduce heat to medium-low and cook about 15 minutes until liquid is absorbed.
    Remove from heat and stir in cilantro. Cover and let stand 10 minutes.
    Fluff with a fork before serving.

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