Photo: Marcus Nilsson; Styling: Angharad Bailey
Hands-on Time
40 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 6

Whiffs of ginger, shallot, and saffron perfume this comforting porridge. True, saffron is the world's most expensive spice, but if you buy in small envelopes, it only costs about $2.50. Heat-seekers can dot the porridge with Sriracha, or for milder spice, drizzle with sweet chile sauce.

How to Make It

Step 1

To prepare broth, combine first 9 ingredients in a large Dutch oven. Bring to a boil. Reduce heat to low; simmer 20 minutes or until chicken is just cooked through, skimming off and discarding foam as needed. Strain broth through a fine sieve to yield 5 cups (add additional water as needed to measure 5 cups), and discard solids. Remove chicken meat from bones; shred meat. Discard skin and bones.

Step 2

To prepare porridge, heat oil in a large saucepan over medium heat; swirl to coat. Add sliced white onion; cook 5 minutes or until softened, stirring occasionally. Add rice and next 3 ingredients (through 6 garlic cloves); cook 30 seconds, stirring constantly. Add 5 cups broth and sherry; bring to a boil. Cover and cook 35 minutes or until thick and rice begins to break down, stirring occasionally. (Mixture should be the consistency of rice pudding). Stir in chicken and fish sauce; cook for 2 minutes or until thoroughly heated. Spoon about 1 cup porridge into each of 6 bowls. Top each serving with 2 tablespoons cilantro, 2 tablespoons green onions, and 2 egg halves.

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