Made this by the recipe, except I had "organic wild rice blend" from whole foods on hand, so used 2/3 cup of that instead. Will definitely be making this recipe again. The flavors work so well together and the garlic oil is amazing. Also used basmati, lemon zest, and thyme. So comforting and so simple! Had to use chicken breast so the cooking time was reduced. I was skeptical that this soup would be tasty given there are so few ingredients but I was so wrong!!! Came together quickly and with minimal mess, can’t wait to make again. Instead of salt at the end I thought the soup needed a more chickeny flavor so I used Better than Bouillon. I used broth, extra garlic crisps, spicy chili crisp and it was still bland. I put just maybe 1/4 cup rice in with the chicken and added cooked wild rice at end. Put Trader Joe’s frozen garlic cubes into the broth Revising my previous review in which I called the soup bland. Love the tangy lemon with the crunchy garlic oil. Used frozen spinach and chicken breast (because I had it on hand) - it was great. I used bone broth as a sub for some water and added miso to give it more flavour. This was good! A note to the editors- the recipe never says when to add the rice (the video cues the rice, though). I change it and make the chicken broth as directed, but then add pho and Demi glacé along with water. It was great, but the oil put it over the top! Thanks for this one!ĭid you seriously write a recipe for congee without making any mention to its Asian heritage? And to add insult to injury, you colonize it with kale? I used mustard greens, because that is what I had on hand, and I did not have lemon so I used amchur powder.
We make this every Sunday! Love love love!!!!ĭelicious! The flavor developed nicely. This is a winner ! I tweaked slightly by using leftover roast chicken and cut back on the chili pepper flakes to 1 tsp only.
0 kommentar(er)
