Riceberry Rice Porridge with Chicken Thigh

Name: Riceberry Rice Porridge with Chicken Thigh
Total time: 900 s
Yield: Serves 2 servings
Ingredients: 2 chicken thighs, cut as desired; Water; 1 tablespoon minced garlic; Oil; 1 teaspoon preserved salted vegetables (tang chai); 1 tablespoon oyster sauce; 4 tablespoons light soy sauce; Celery, chopped, for garnish; 1 tablespoon fish sauce; 1 teaspoon ground black pepper

manu @manu3276

A tasty meal suitable for people who are unwell. Enjoy delicious flavors any time.

manu @manu3276

A tasty meal suitable for people who are unwell. Enjoy delicious flavors any time.

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Ingredients

15 minutes

Serves 2 servings

2chicken thighs, cut as desired
Water
1 tablespoonminced garlic
Oil
1 teaspoonpreserved salted vegetables (tang chai)
1 tablespoonoyster sauce
4 tablespoonslight soy sauce
Celery, chopped, for garnish
1 tablespoonfish sauce
1 teaspoonground black pepper

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Steps

15 minutes

1

Heat oil in a pan. Add the minced garlic and sauté until fragrant. Add the cut chicken thighs and cook with the garlic until the chicken starts to cook through. Add 1 tablespoon fish sauce to season the chicken, then set aside.
2

In a pot, add water, preserved salted vegetables (tang chai), and oyster sauce. Bring to a boil. Add only the chicken pieces from step 1 (not the liquid from the pan) and cook until boiling. Season with light soy sauce and ground black pepper. Taste and adjust seasoning as needed, then set aside.
3

Boil riceberry rice in water for a while, then scoop the cooked rice into serving bowls. Pour the chicken broth and chicken over the rice. Garnish with chopped celery and fried garlic to finish.