Description
A comforting Filipino chicken rice porridge with ginger and toasted rice, perfect for chilly nights and easy to prepare any day of the week.
Ingredients
- 1 cup uncooked jasmine rice
- 1-2 tablespoons oil
- 1 medium onion, minced
- 2-3 tablespoons minced ginger
- 6 cups chicken stock
- 1-1.5 lb bone-in chicken thighs or breasts
- 1-2 tablespoons fish sauce
- Black pepper to taste
- Squeeze of calamansi or lemon
- Optional toppings: hard-boiled egg, fried garlic, scallions, toasted sesame oil
Instructions
- Toast jasmine rice in oil until slightly fragrant (2–3 minutes).
- Sweat onion and ginger until soft.
- Add toasted rice and chicken stock; bring to a simmer.
- Add chicken and simmer until rice breaks down (30–40 minutes).
- Remove chicken, shred, and return to pot.
- Finish with fish sauce, black pepper, and a squeeze of calamansi or lemon.
Notes
For a creamier porridge, use jasmine rice; for more texture, use long-grain rice. Adjust seasoning based on whether you use bone-in or boneless chicken.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stove-top cooking
- Cuisine: Filipino