Com Gung Tuong Recipes

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GARLIC AND GINGER RICE



Garlic and Ginger Rice image

Make and share this Garlic and Ginger Rice recipe from Food.com.

Provided by dicentra

Categories     Rice

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

2 cups uncooked jasmine rice
1 tablespoon vegetable oil
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
3 cups asian chicken stock
1 cup chopped fresh cilantro

Steps:

  • Place rice in a colander in a bowl. Cover rice with water; stir rice until water turns white. Lift colander; drain liquid in bowl. Repeat procedure twice. Drain.
  • Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook 3 minutes, stirring frequently.
  • Add rice; cook 1 minute, stirring constantly. Stir in Asian Chicken Stock; bring to a boil. Cover, reduce heat to medium-low, and cook 15 minutes or until liquid is absorbed.
  • Remove from heat, and stir in cilantro. Cover and let stand 10 minutes. Fluff with a fork.

Nutrition Facts : Calories 220.7, Fat 3, SaturatedFat 0.6, Cholesterol 2.7, Sodium 133.1, Carbohydrate 41.4, Fiber 1.4, Sugar 1.5, Protein 5.5

COM GUNG TUONG



Com Gung Tuong image

Rice flavored with garlic, ginger and Recipe #184464. Adapted from a recipe from chef Corinne Trang in an old issue of Cooking Light. Including the Vietnamese Chicken Stock rather than generic chicken stock, the recipe shows nutritional values as: 210 calories, 2.2 g fat, 4.5 g protein, 46.1 g carb, 1.5 g fiber, 6 mg chol, 1.6 mg iron, 143 mg sodium, 9 mg calcium per 3/4 cup serving.

Provided by echo echo

Categories     Rice

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 220.7, Fat 3, SaturatedFat 0.6, Cholesterol 2.7, Sodium 133.1, Carbohydrate 41.4, Fiber 1.4, Sugar 1.5, Protein 5.5

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