Ingredients
Equipment
Method
- Place 7 cups of chicken stock in a lidded medium-large pot and bring to a boil on high heat. Add the rice and julienne ginger, lower the heat to low; put the lid on and let it simmer for one hour or according to your desired consistency, stirring once in a while. If it gets too thick, add the remaining chicken stock. For the last 10 minutes, add the remaining grated ginger, season with fish sauce and or salt and pepper to taste. serve with sliced scallions and any toppings of your choice. (see note)
Using Pressure cooker
- Add 6 cups of chicken stock, 1 cup of rice and the julienned ginger in the pot. Seal the pot and pressure cook at high pressure for 30 Minutes+ natural release. Open the lid carefully.
- Using the sautee function, stir the porridge, add more chicken stock for desired consistency. Season with fish sauce or salt and pepper. Serve immediately with sliced scallions and any toppings of your choice.
Notes
Click for the Chicken stock recipe or see my previous post.
For the toppings: Any to your liking - Shredded or any kind of shredded meat, boiled, poached or fried eggs, salted duck eggs, mushrooms, crispy bacon or prosciutto, fried garlic or shallots, chopped cilantro and a nice squeeze of lime or lemon juice.