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Fragrant Rice Porridge With Chicken Recipe
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Category : rice | Style : boiling | serves : 5 - 6 |
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Chicken
porridge is common in Asian meals, particularly as a sustaining breakfast meal
or as a light supper. It can be served simply with the chicken stirred into it.
For a more elaborate preparation, the chicken porridge can be served drizzled
with a little soy sauce, strips of chicken meat, prawns, garlic and strips of
fresh chili, topped with lightly fried egg and garnished with celery leaves and
fried onion.
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Ingredients |
| 1 |
Chicken of approx. 1 kg, cut into four quarters |
| 1.75 liters |
Water |
| 350g |
Thai fragrant rice, rinsed |
| 2.5 cm |
Fresh root ginger, halved and bruised |
| 1 piece |
Large onion, quartered |
| 12 pieces |
Medium shrimps, cooked and peeled - garnish |
| 2 pieces |
Chilies, seeded and cut into fine strips - garnish |
| 1 piece |
Egg, beaten, fried and cut into thin strips -
garnish |
| - |
Salt and ground black pepper for seasoning |
| - |
Deep-fried onion and celery leaves - garnish |
Method :
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Place the chicken pieces in a large saucepan
with water and add in the onion quarters, ginger, salt and pepper and bring to a boil, then
allow to simmer for approx. 45 - 50 minutes until the chicken is tender. Remove the chicken
and reserve the stock.
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Remove the skin from the chicken, then separate
the meat from the bones and then cut into bite-sized pieces.
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Strain and measure the reserved chicken stock.
Make the quantity up to 1.75 liters with additional water and transfer to a clean saucepan.
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Add the fragrant rice to the stock and bring to
a boil, stirring constantly, then lower the heat and simmer gently for approx 20 minutes.
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Stir, cover and cook for a further 20 minutes,
stirring from time to time, until the rice in soft.
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Stir chicken pieces into the porridge and heat
through for approx. 5 minutes.
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Transfer to a serving bowl and serve with all
the garnish above.
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