I always love the hainan chicken rice. Never thought about this chicken porridge until one of my friend from Malaysia cooked this for us. He’s a great cook, we went to the mountain with him and he just pampered us with all the dishes he prepared, and it’s all quick and easy, not to mention yummyyyyyyyyyyy

Ingredients:
1 whole chicken
2 clove of garlic, pounded
1 inch of ginger, pounded
8 cups of water
salt
pepper
2 teaspoon of sesame oil
2 cups cooked rice
3 clove of garlic, minced
1 inch of ginger, sliced into stick
1/4 cups soy sauce
1 tablespoon fish sauce
3 tablespoons vegetable oil
sesame oil
cilantro for garnish
green onion sliced for garnish
fried garlic for garnish
sliced cucumber for garnish

Directions:
Bring the water to boil, stir in garlic and ginger and the chicken. Make sure the broth is clear, discard the scum if any.

Cook the chicken until tender.

Meanwhile, take 2 cups of the cooked rice and put it in a pan, adds on 4 cups of chicken broth to it, and cook in a medium heat until rice is soft and bubbly, stir frequently. Pour into serving bowl and garnish with sesame oil and green onion.

When the chicken is done, sliced it discard the bone. Put the chicken in the serving dishes surrounded by cucumber.

Heat the vegetable oil, stir in garlic and ginger cook until garlic is golden brown, stir in soy sauce, fish sauce, sesame oil, bring to a boil. Pour on the chicken and then garnish with fried garlic and cilantro.

Served with the porridge.

If you like something spicy, make the chili by blending red pepper and garlic, salt and a little bit of water, bring to a boil.