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Chicken Porridge |
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| Category: Chicken Dishes |
Rating: 1 |
Contributor: n/a |
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Ingredients
- 1/2 cup long-or short-grained rice
- 1 tsp. cornstarch dissolved in 2 tbsp. water
- 5 cups water
- 2 tsp. dry sherry
- 1/2 lb. corn-fed chicken breast, boned and silvered
- salt
- 1 large green onion, finely chopped
- salt and black pepper
- chopped fresh cilantro to garnish
- MARINADE:
- 2 tbsp. Nuoc Mam sauce, or 2 tbsp. Maggi liquid seasoning
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Directions
1. Rinse and drain the rice. Add the water and bring to a boil over high heat. Turn the heat to medium low, partially cover the pan and let rice bubble for 5 minutes. This loosens the starch and blends the water and rice. Give the rice a stir and turn the heat as lows as possible, cover and simmer for about 1 hour.
2. Place the chicken in the marinade for 30 minutes. Add the chicken to the porridge and stir gently. Continue until oil the pink i the chicken has disappeared. Turn off the heat, cover and serve in a couple of minutes. Garnish with cilantro for more flavor, and green onion and salt and pepper to taste. |
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