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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Whiffs of ginger, shallot, and saffron perfume this comforting porridge. True, saffron is the world's most expensive spice, but if you buy in small envelopes, it only costs about $2.50. Heat-seekers can dot the porridge with Sriracha, or for milder spice, drizzle with sweet chile sauce. Ingredients:
4 cups fat-free, lower-sodium chicken broth |
2 cups water |
1 cup cilantro stems (from 1 bunch) |
3 (1 1/2-inch) lime rind strips |
2 garlic cloves, crushed |
1 1/2 pounds bone-in, skin-on chicken breast halves (about 2 large) |
1 1/2 ounces (1/4-inch-thick) sliced ginger |
1 small white onion, coarsely chopped |
1 small carrot, coarsely chopped |
1 tablespoon dark sesame oil |
1 medium white onion, vertically sliced |
1 cup long-grain white rice |
1 1/2 tablespoons minced peeled fresh ginger |
1/8 teaspoon crushed saffron threads |
6 garlic cloves, minced |
2 tablespoons cream sherry |
1 1/2 tablespoons fish sauce |
3/4 cup fresh cilantro leaves |
3/4 cup sliced green onions |
6 large hard-cooked eggs, halved |
Directions:
1. To prepare broth, combine first 9 ingredients in a large Dutch oven. Bring to a boil. Reduce heat to low; simmer 20 minutes or until chicken is just cooked through, skimming off and discarding foam as needed. Strain broth through a fine sieve to yield 5 cups (add additional water as needed to measure 5 cups), and discard solids. Remove chicken meat from bones; shred meat. Discard skin and bones.
2. To prepare porridge, heat oil in a large saucepan over medium heat; swirl to coat. Add sliced white onion; cook 5 minutes or until softened, stirring occasionally. Add rice and next 3 ingredients (through 6 garlic cloves); cook 30 seconds, stirring constantly. Add 5 cups broth and sherry; bring to a boil. Cover and cook 35 minutes or until thick and rice begins to break down, stirring occasionally. (Mixture should be the consistency of rice pudding). Stir in chicken and fish sauce; cook for 2 minutes or until thoroughly heated. Spoon about 1 cup porridge into each of 6 bowls. Top each serving with 2 tablespoons cilantro, 2 tablespoons green onions, and 2 egg halves.
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