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.
- 180 guncooked jasmine rice
- 600 graw boneless skinless chicken thighs
- 1800 mlwater
- 30 gfresh ginger, peeled and thickly sliced
- 120 gonion, halved
- 2 tbspgluten-free fish sauce
- ½ tspsalt
- ¼ tspground white pepper
- 3 eachscallions, sliced
- 15 gcilantro, chopped
- 1 eachlime, cut into wedges
Make it
- Rinse and drain the rice. Put chicken, water, ginger, onion and salt in a large saucepan. Bring to a gentle boil, skim any foam and lower to a simmer.
- Add the rice and simmer partly covered for 20–25 minutes, stirring the bottom occasionally. When the chicken reaches 74°C / 165°F, lift it onto a clean plate and cover loosely.
- Keep the rice simmering for another 25–30 minutes, stirring more often as it thickens, until the grains break down and the porridge is creamy. Remove the onion and large ginger pieces.
- Shred the cooked chicken and return it to the pot with fish sauce and white pepper. Simmer for 2–3 minutes until the chicken is piping hot and reaches 74°C / 165°F again.
- Divide into four bowls and add scallions and cilantro. Serve with lime wedges to squeeze in at the table.
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.