- 1/2 Kilo Chicken Wings (or whichever parts you prefer cut into small pieces)
- 5 pcs Hard boiled eggs, shelled
- 1 Cup Uncooked Rice, washed and drained
- 2 liters chicken stock
- 1 small finger sized Turmeric, peeled and cut into fine strips (used primarily for coloring)
- 2-finger sized Ginger, peeled and cut into big sticks then lightly crushed (I prefer them big so that I can set it aside and not accidentally eat it)
- 4 cloves of Garlic (minced)
- 1 medium sized white Onion, roughly diced
- 2 Tablespoons Vegetable Oil
- 2 teaspoons Dried Safflower (or Kasubha)
- Salt and Pepper to taste
- Minced Garlic, fried golden brown
- 1 Tablespoon spring onion (or alternately chives), chopped
- Calamansi, squeezed over the bowl
- Patis (Philippines Salty Fish Sauce - or alternately can use Thai Fish Sauce)
INSTRUCTIONS:
- In a big pot, heat the vegetable oil in high heat and saute the garlic and onions with salt and pepper. Mix in the turmeric and then the chicken pieces.
- Brown the chicken slightly in the oil then pour in the chicken stock and the ginger and cover until it boils.
- Add the rice to the pot and let it boil without the cover for another 10 minutes. Lower the temperature and cover the pot and let simmer stirring occasionally for another 30 minutes or until the rice is cooked (should be soft).
- Add more water if necessary (if the porridge is becoming too thick - the amount of water the rice will absorb will depend of the variety of rice used).
- It is OK if the porridge is a bit bland since you can add the Patis on the dish later. Stir in the Safflower and the hard boiled eggs just before you turn off the heat. Top with crunchy fried garlic and spring onions.
- Enjoy while piping hot with your preferred condiments (I suggest Patis and Calamansi).
Source: It's All About Food
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