Congee

• 1/3 cup rice vinegar
• 1 garlic clove, minced
• 2 teaspoons Thai chili paste
• 1/4 teaspoon crushed red pepper
• 3/4 pound skinned, boned chicken thighs, cut into bite-size pieces
• 2 garlic cloves, minced
• Cooking spray
• 4 cups chicken broth
• 2/3 cup jasmine or long-grain rice, uncooked
• 1 (2-inch) piece ginger, halved
• 1 teaspoon Thai fish sauce (nam pla)
• 1/3 cup chopped dry-roasted peanuts
• 1/2 cup chopped fresh cilantro

1. Combine first 4 ingredients.
2. Place chicken and garlic in a bowl; coat with cooking spray, and toss well. Heat a large saucepan over medium-high heat; add chicken mixture. Cook, stirring constantly, 5 minutes or until chicken is done.
3. Add broth and next 3 ingredients. Bring to a boil; cover, reduce heat to medium-low, and simmer 25 minutes or until rice is tender. Discard ginger
4. Divide rice mixture evenly among 4 bowls; top evenly with reserved vinegar mixture, peanuts, and cilantro.

rice vinegar, garlic, chili paste, red pepper, chicken, garlic, cooking spray, chicken broth, jasmine, ginger, fish sauce, peanuts, fresh cilantro

Taken from www.myrecipes.com/recipe/congee (may not work)