Chicken Rice Porridge

    1 hour 10 minutes

    Chicken wings are used in this rice porridge dish but it reminds me more of a simple risotto using Asian flavours.

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    Serves: 5 

    • 1kg chicken wings
    • 1 cup (250ml) sticky rice
    • 1 medium onion, diced
    • 2 cloves garlic, crushed
    • 1cm ginger, sliced thin crosswise
    • 2 tablespoons olive oil
    • 1 tablespoon fish sauce, plus more to serve
    • 1 1/4 litres (1250ml) chicken stock
    • 1 pinch salt and pepper, to taste
    • 1 spring onion, diced
    • 1 lemon, sliced

    Preparation:40min  ›  Cook:30min  ›  Ready in:1hour10min 

    1. Cut chicken wings into two at the large joint. Cut wing tip off. Rinse and pat dry with paper towel.
    2. In a large saucepan over medium heat saute onion, garlic and ginger in olive oil.
    3. Add chicken wings then sauté for 1 minute before adding fish sauce.
    4. Cook another 2 minutes then add chicken stock and sweet rice. Cover the saucepan and let boil for 10 minutes stirring occasionally to make sure rice is not sticking to the bottom.
    5. Season with salt and pepper then serve hot. Garnish with spring onion, fish sauce and lemon slices.

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