Description
Warming and soothing for cooler and rainy days.
Ingredients
Scale
- 1 whole fresh chicken
- 1 head garlic, minced
- 1 large red onion, small diced
- 1 large piece fresh ginger, peeled and minced
- 1 1/2 cups glutinous rice
- 1 bunch spring onions, thinly sliced for garnish
- 1/2 oil for frying
- 1 tbsp salt and more to taste as needed
- 3 tbsp patis (fish sauce)
- 1/2 tsp ground black pepper
- 3 qt water
Instructions
- Fry half of the garlic until golden brown and set aside; reserve about 2 tbsp. of the oil; sauté the garlic first until golden brown and add the onions and ginger next, cook until lightly translucent and fragrant.
- Add fish sauce, chicken, salt, pepper, water and bring to a boil; drop to a gentle simmer and cook chicken for about 45 to 50 minutes. Remove chicken and let cool; pick meat off and set aside.
- Bring stock to a boil and add the glutinous rice; reduce to a simmer and cook for about 25 minutes or until the rice is tender, stirring frequently. Add water if you want to thin it down. Adjust seasoning to taste.
- Add the chicken meat into the porridge before serving and garnish with crispy garlic and spring onions, fresh julienned ginger also optional as garnish.