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1
200 g
50 g
3
tablespoons
1
teaspoon
1
tablespoon
1
teaspoon
Garnishing
2
3-4
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Whole chicken, about 1.5 kg, cleaned
Rice
Glutinous rice
Fish sauce
Sugar
Chicken seasoning powder
Ground white pepper
Spring onions (scallions), thinly sliced
Polygonum leaves, finely chopped
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Method :
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In a deep pot, pour in just enough water
to submerge chicken and bring to the boil.
-
Place chicken in and boil for 30 minutes
until well cooked.
-
Remove chicken and reserve stock.
-
Plunge chicken into cold water and leave
until slightly cooled.
-
Shred meat and set aside. Discard chicken
carcass.
-
Place rice and glutinous rice in reserved
stock.
-
Bring to the boil then lower heat and
simmer, stirring constantly.
-
Cook until rice is very soft and mixture
is thick.
-
Add fish sauce, sugar and chicken
seasoning powder.
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To serve, ladle porridge into individual
serving bowls.
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Top with shredded chicken and garnish with
spring onion and polygonum leaves.
-
Sprinkle with pepper.
Tips
Instead of discarding the chicken gizzard
and liver when cleaning the chicken, you can also serve them with the
porridge. Wash and rinse thoroughly then drain and slice into small
pieces. Heat some oil and saute 1 chopped shallot until fragrant. Add
chicken gizzard and liver. Season with 1 teaspoon fish sauce. Add to
porridge before serving.
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