Description
A comforting Filipino chicken rice porridge with a silky broth and ginger warmth, perfect for colds or light dinners.
Ingredients
Scale
- 6 cloves garlic, minced
- 2 tbsp grated ginger
- 2 tbsp oil
- 1 onion, diced
- 1 cup jasmine rice
- 6–8 cups chicken stock
- 1 lb bone-in chicken thighs (or 1 lb shredded cooked chicken)
- 1 tsp salt
- 1 tbsp fish sauce (optional)
- 1/2 tsp ground turmeric
- Green onions, for topping
- Fried garlic, for topping
- Calamansi or lemon, for squeezing
Instructions
- Saute garlic and ginger in oil until fragrant and lightly browned.
- Add diced onion and cook until translucent.
- Stir in jasmine rice and toast for 2–3 minutes.
- Add chicken stock, chicken thighs, salt, fish sauce, and turmeric.
- Simmer gently, uncovered, stirring occasionally, for 45–60 minutes.
- Remove chicken, shred meat, return it to the pot, and adjust seasoning.
- Finish with a squeeze of calamansi or lemon and top with green onions and fried garlic.
Notes
For a gluten-free version, use tamari or gluten-free fish sauce. For a dairy-free option, replace butter with olive oil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop or Pressure Cooker
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg