Grate or Mince Cauliflower florets in a food processor. Chop till it resembles rice.
Chop ginger, garlic and onion.
Wash the minced cauliflower and drain.
In a pot, add palm oil and fry chicken thigh meat.
Add ginger and cook until slightly brown.
Add onion and garlic to the saute. Be careful not to burn the garlic as it will become bitter. When the onion becomes translucent, add 2 cup water, fish sauce and 1 tsp. Xanthan gum. Mix thoroughly so that the xanthan gum does form dry clumps. Add the cauliflower.
Let it boil for 20 minutes or until you get the consistency desired. Add salt and pepper to taste. Serve with hard-boiled egg, spring onion, and garlic flakes.
*Note:
This can be stored in the refrigerator and it will thicken a bit more. Consume with 2-3 days.
Serving Size 1
Servings 6
- Amount Per Serving
- Calories 105.7
- % Daily Value *
- Total Fat 6.9g11%
- Cholesterol 15mg5%
- Net Carbohydrate 3.3g2%
- Dietary Fiber 1.8g8%
- Sugars 1.6g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Grate or Mince Cauliflower florets in a food processor. Chop till it resembles rice.
Chop ginger, garlic and onion.
Wash the minced cauliflower and drain.
In a pot, add palm oil and fry chicken thigh meat.
Add ginger and cook until slightly brown.
Add onion and garlic to the saute. Be careful not to burn the garlic as it will become bitter. When the onion becomes translucent, add 2 cup water, fish sauce and 1 tsp. Xanthan gum. Mix thoroughly so that the xanthan gum does form dry clumps. Add the cauliflower.
Let it boil for 20 minutes or until you get the consistency desired. Add salt and pepper to taste. Serve with hard-boiled egg, spring onion, and garlic flakes.
*Note:
This can be stored in the refrigerator and it will thicken a bit more. Consume with 2-3 days.
