Back to 4 servings 1 cup jasmine rice, rinsed; long- or medium-grain white rice also works 6 cups low-sodium chicken broth, or homemade chicken stock 4 cups water, plus more to loosen as needed 0.5 teaspoon kosher salt 8 ounces boneless, skinless chicken breast, thinly sliced 2 tablespoons minced ginger 2 tablespoons fish sauce, plus more to taste 2 tablespoons olive oil, or neutral oil or lard 3 garlic cloves, thinly sliced for frying; mince an extra clove or two for the base if you like more garlic 1 scallion, thinly sliced lemon or calamansi, cut into wedges
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1 Step 1: Fry the sliced garlic in the olive oil over medium-high heat, stirring, about 2 minutes until golden. Drain on a paper towel-lined plate and set aside.2 Step 2: Combine the rinsed rice, broth, 4 cups water and salt in a large pot. Bring to a boil and stir constantly for about 10 minutes to release the starches.3 Step 3: Reduce the heat to a simmer and cook uncovered for 20 minutes, stirring now and then so the rice does not stick to the bottom.4 Step 4: Stir in the sliced chicken, ginger and fish sauce. Cook about 5 minutes until the chicken is cooked through to 165°F (74°C), with no pink remaining and the juices running clear.5 Step 5: Taste and add salt if needed. If the porridge is too thick, loosen it with a little water, a splash at a time, until it is thick and creamy but still pours from a ladle.6 Step 6: Ladle into bowls and top with the fried garlic, scallion and a lemon or calamansi wedge.getsaucepan.com/r/f9f850d5-8eed-53d6-8499-0b6b07976ccb
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