Back to 6 servings Porridge 2 pounds bone-in chicken pieces, or boneless thighs and breast, cut into bite-size pieces 1 tablespoon neutral oil, such as canola or vegetable 1 medium yellow onion, finely chopped 4 cloves garlic, minced, plus more for topping 2 tablespoons fresh ginger, peeled and minced or julienned 1 cup long-grain or jasmine rice, rinsed; sushi rice gives a creamier result 8 cups low-sodium chicken broth, plus more as needed 2 tablespoons fish sauce, plus more to taste; use salt if unavailable 0.25 teaspoon ground white pepper, or black pepper 1 teaspoon salt, to taste Toppings 4 large eggs, hard-boiled, halved 2 scallions, thinly sliced 1 lemon or calamansi, cut into wedges 2 tablespoons fried garlic, optional, store-bought or homemade
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Heat the oil in a large heavy pot over medium heat. Cook the onion, garlic and ginger for 5 to 7 minutes, stirring, until the onion is translucent and fragrant.2 Step 2: Add the chicken, fish sauce and white pepper. Cook about 5 minutes, stirring, until the chicken is lightly browned and nearly cooked through.3 Step 3: Add the rinsed rice and stir to coat, then pour in the broth. Bring to a boil over high heat, skimming any foam from the surface.4 Step 4: Reduce the heat to low, partially cover and simmer about 20 minutes, stirring often so the rice does not stick, until the chicken is very tender and the rice has broken down.5 Step 5: Remove the ginger pieces if you prefer, shred the chicken with two forks and return it to the pot. Keep simmering, stirring more often, for another 10 to 20 minutes until the porridge reaches your desired thickness. Thin with extra broth or water as needed.6 Step 6: Stir in the lemon juice from one wedge, then season with salt, pepper and extra fish sauce to taste.7 Step 7: Meanwhile, fry the remaining minced garlic in a small pan with a little oil over medium-low heat for 3 to 4 minutes, stirring constantly, until golden. Drain on paper towels; it crisps as it cools.8 Step 8: Ladle the porridge into bowls. Top with egg halves, scallions and fried garlic, and serve hot with lemon or calamansi wedges and extra fish sauce on the side.getsaucepan.com/r/4aa30e3b-c31a-5a7f-8506-9da5ca0d75bc
Cook this in Saucepan Arroz Caldo as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
