Com Gung Tuong - cooking recipe
Ingredients
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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
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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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