Not the usual post for StringGirl this post is about home instead of the road. The tie-in is that when homesick in the winter time this is one of those home comforts that I find myself thinking of.
Ingredients:
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Chinese Chicken Stock:
Break the bones of the chicken with cleaver or boning shears, add all ingredients to water.
Bring to boil and simmer for a REAL LONG TIME.
Ingredients:
- 2 TBSP oil
- 3 cloves garlic
- 1 cup long grain rice
- 2 TBSP light soy
- 6-8 cups asian chicken stock (notes to follow)
- 1/2 pound chicken fine cubed
- Sriracha (Hot Sauce)
- Chakway (Savory Chinese crullers)
- pork rinds (my folks like it on the porridge not me)
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| Saute the uncooked rice in Hot oil with Garlic until fragrant. Deglaze with Lite soy |
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| Add chicken stock to rice (start with 6 cups reserve 2 cups to adjust consistency) and simmer stirring to prevent burning and sticking to bottom |
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| When rice is "fully cooked" there should still be 1-2 inches above the rice level |
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| When rice is fully broken down porridge will have creamy texture, add chicken and poach in the soup |
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| Ladle it up and serve with Hot Sauce and choice of toppings |
Chinese Chicken Stock:
- 10-12 cups water
- Salt
- Chicken bits on bone (legs, wings, back)
- Ginger (2-4 quarter sized disks)
- Garlic (4-6 cloves)
- Black pepper corns whole
Break the bones of the chicken with cleaver or boning shears, add all ingredients to water.
Bring to boil and simmer for a REAL LONG TIME.
Comments
This looks scrumptious!