ASIAN RICE PORRIDGE

November 25, 2014

Rice porridge is usually eaten as a nourishing, strengthening breakfast [at least in Cambodia]. But for the life of me – I just can’t eat rice with meat in the morning. Quite the reverse to my father who loves to start out the day with a good Vietnamese Pho! While I was living in Cambodia I fully adapted to the local cuisine [which is incredible] with the exception of breakfast. I usually went for fruit or the occasional [tourist priced – 3 dollars / liter] milk with corn flakes. So I made rice porridge into a lunch time treat – I always got a bit of a weird look whenever I ordered it for lunch. But they cut you a lot of slack when you proudly present your few words Khmer you already learned.

The recipe below is for a really large batch! You can keep it in the fridge and reheat it day after day.

ASIAN RICE PORRIDGE

  • 1 cup rice [white or brown]
  • 2l water
  • 600g chicken legs
  • 1 tablespoon vegetable oil
  • 2 tablespoons ginger [finely chopped]
  • 1 tablespoon garlic [finely chopped]
  • 3 tablespoons fish sauce

fox_porridge

  • fresh ginger
  • scallions
  • soy sauce
  • sesame oil

 

_ remove skin and excess fat from chicken

_ heat oil and brown chicken legs from all sides

_ add ginger and garlic and saute for another minute

_ add rice and water

_ bring to a boil

_ reduce heat and simmer for 1 hour [stirring occasionally]

_ remove chicken to cool down

_ once cool, shred the chicken

_ simmer rice for another 1 to 2 hours [until creamy and the rice is completely broken down]

_ add fish sauce

_ finely chopp scallions and ginger

_ serve drizzled with soy sauce and sesame oil

_ sprinkle with scallions, ginger and shredded chicken

fox_porridge

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