Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 120 guncooked jasmine rice
- 80 guncooked white glutinous rice
- 600 graw boneless skinless chicken thighs, cut into 3 cm pieces
- 1600 mlwater
- 40 gfresh ginger, peeled and cut into thin matchsticks
- 150 gonion, chopped
- 8 clovegarlic, finely chopped and divided
- 2 tbspneutral oil, divided
- 2 tbspgluten-free fish sauce
- ¼ tspground black pepper
- 3 eachscallions, sliced
- 1 eachlemon, cut into wedges
Make it
- Rinse both rice varieties and drain. Heat 1 tablespoon oil in a heavy saucepan over medium heat. Cook the onion and ginger for 4 minutes, then add half the garlic for 30 seconds.
- Add chicken and cook for 4–5 minutes, turning until the outside loses its raw colour. Stir in both rices, water, fish sauce and black pepper and bring to a gentle boil.
- Lower the heat and simmer partly covered for 30–35 minutes, stirring the bottom frequently, until the rice is very tender and the chicken reaches 74°C / 165°F. The porridge should be thick but still spoonable.
- Meanwhile, warm the remaining oil and garlic in a small pan over medium-low heat for 2–3 minutes, stirring until pale gold. Transfer the garlic immediately to a small bowl so it does not burn.
- Divide the porridge into four bowls and top with crisp garlic and scallions. Serve with lemon wedges to squeeze over the surface.
Ingredients, recipe context & sources
Ingredient flags: Fish. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.