This winter, let this comforting rice porridge warm you from the inside out. Take time and care in preparing, garnish with your favorite toppings (like our umami-rich Sichuan Chili Crisp), and share with a loved one. Recipe crafted by Jill Maniago (@jillcooksthings).
Chicken breasts or thighs
1 cup sticky rice
1 cup jasmine rice
4 cups liquid (2 cups chicken stock, 2 cups water from boiling the chicken)
1 bulb garlic
2 pieces ginger
Air fried tofu
Fly By Jing Sichuan Chili Crisp
Boil the chicken for about 15 minutes until slightly cooked.
Pat dry and dice the chicken into cubes.
Sauté the onion, garlic, and ginger in a pot.
Add in the chicken and rice (Make sure to wash the rice).
Season with salt, pepper, and fish sauce.
Add the 4 cups of liquid. Make sure you keep stirring for 45 minutes - 1 hour and adding more water. This allows the rice to fully cook and not to clump up.
Garnish with fried garlic, scallions, egg, tofu, lime, and chili oil.