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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Ratings & Reviews

liafinney's Review

liafinney
February 07, 2013
I agree with others that this was a bit bland, but having spent time in the PI and Guam, I think the "missing element" is just plain vinegar! Vinegar is used extensively in those cuisines (probably as a preservative originally), so I splashed a goodly amount on it, tasted, added a bit more and served it to rave reviews. Used my own chicken stock as well, so that cut down on cooking time. Served with snow peas that I added to the pan (gotta love one-pan meals!) and allowed to steam for a few moments off the heat.

krbelding's Review

messychef
January 18, 2013
I thought this was really good. I did cheat, however, and use bought chicken broth. It cut down a lot on the prep time.

lizardstew's Review

krbelding
September 30, 2012
Like other reviewers have said, this takes a long time and I didn't think the results were worth it. It wasn't as flavorful as I thought it would be and I didn't like the fish sauce at the end. (I cook with fish sauce all the time but this was just too much without enough time for it to "blend.") I did enjoy the texture of the egg, though.

Jesspatsy's Review

muffeeeeeeee
September 16, 2012
This was good very tasty, and the hard boiled egg went along great. It WAS a lot of work for a result that I feel could be achieved with a few shortcuts. I also couldn't find saffron for less than $20, so instead I used some turmeric for color. Even without the saffron, the flavor was delicious!

muffeeeeeeee's Review

Jesspatsy
September 12, 2012
This was simple and yummy. I had real questions in my mind about whether I'd like the egg in it, bit the texture was perfect going with the porridge-like consistency. I used the leftover meat on a rotiss chicken and its whole carcass to make the broth, which was flavorful and easy to make earlier in the day so that dinner came together in less time that evening. I did up the ginger etc to amp the flavor. It's a nice, simple, comforting dish I'll make again in the winter.

messychef's Review

wonderwab
September 11, 2012
I didn't have to go to the trouble to make the broth since I had some frozen turkey stock on hand. Since the other reviewers said it wasn't terribly flavorful, I used more ginger, garlic, and saffron. It was AWESOME! I would definitely make this again.

creamcheese's Review

creamcheese
September 04, 2012
I had the same reaction as wonderwab - the ingredients looked so promising, yet the result was so bland. And a ton of work! Why then the high rating? I served this to my neighbor who emailed me this message afterward: "Do it again! This recipe is definitely a keeper. Munch, munch, munch..." A chaqu'un son gout?

NEdmonds's Review

NEdmonds
September 03, 2012
N/A

wonderwab's Review

Danacook1
September 01, 2012
Meh. This recipe took a long time (almost 2 hours) to make, and the end result was bland and generally unappetizing. I love all the flavors involved- saffron, ginger, cilantro- but it somehow ended up with very little flavor. I did follow the recipe exactly, cooking the chicken on the bone (which had a weird texture after cooking). This recipe is going on the 'do not make ever again' list

Danacook1's Review

lizardstew
August 27, 2012
Way too much work for this recipe. I enjoyed the flavors, but I didn't make with chicken on the bone so it may have been missing a little extra flavor. It was tasty, but I don't think I will put in the effort another time.