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.
Emelita
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Ingredients
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
Directions
Preparation:40min ›
Cook:30min ›
Ready in:1hour10min
- Cut chicken wings into two at the large joint. Cut wing tip off. Rinse and pat dry with paper towel.
- In a large saucepan over medium heat saute onion, garlic and ginger in olive oil.
- Add chicken wings then sauté for 1 minute before adding fish sauce.
- 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.
- Season with salt and pepper then serve hot. Garnish with spring onion, fish sauce and lemon slices.
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