Ingredients:
- 0.5 cup of rice (soaked for 1 hour)
- 2 garlic cloves (lightly bruised)
- 3 thin slices of ginger (lightly bruised)
- 1 tsp sesame oil
- 0.5 tsp dashi/Japanese fish stock OR fish sauce OR soy sauce to taste
- a few dashes of white pepper to taste
- 1 small egg
- 1 stalk of green onion (chopped)
Stock:
- 200 g chicken breast
- 4 bowls of water
- 1 tsp salt
How to:
- soaked your rice for at least 1 hour, meanwhile
- prepare the stock by bringing to boil 4 bowls of water, add in chicken breast and salt. Simmer for 15 minutes
- remove the chicken breast from the stock and let it cool down, meanwhile
- add in the rice, garlic, and ginger. I use a big earthenware that is only half filled, if you use a pot that is almost fully filled REMEMBER to open the lid a bit, else you'll have a mess to clean up later :)
- simmer for 15 minutes or until the rice grains have softened. DO NOT worry about drying up, you can always add in hot water and flavor won't lost, as they are all absorbed by the rice :) meanwhile,
- tear your chicken breast into strings, and return them to the pot
- before serving, add in sesame oil, dashi, pepper to taste, and egg to create smooth texture. Stir well and taste
- sprinkle with green onion on top. I enjoy eating watery, smooth porridge with furikake/Japanese dry condiment
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