1.5 pounds skin-on chicken breast halves bone-in 2 large
1 small carrots coarsely chopped
1 cup cilantro stems from 1 bunch
2 tablespoons cream sherry
1 tablespoon sesame oil dark
1.5 tablespoons fish sauce
0.8 cup cilantro leaves fresh
1.5 tablespoons ginger fresh minced peeled
2 garlic cloves crushed
6 garlic cloves minced
1.5 ounces ginger sliced
0.8 cup green onions sliced
6 large hard-cooked eggs halved
3 strips lime rind 1 1/2-inch
4 cups lower-sodium chicken broth fat-free
0.1 teaspoon saffron threads crushed
2 cups water
1 medium onion white vertically sliced
1 small onion white coarsely chopped
1 cup rice long-grain white
Equipment
bowl
sauce pan
sieve
dutch oven
Directions
To prepare broth, combine first 9 ingredients in a large Dutch oven. Bring to a boil. Reduce heat to low; simmer 20 minutes or until chicken is just cooked through, skimming off and discarding foam as needed. Strain broth through a fine sieve to yield 5 cups (add additional water as needed to measure 5 cups), and discard solids.
Remove chicken meat from bones; shred meat. Discard skin and bones.
To prepare porridge, heat oil in a large saucepan over medium heat; swirl to coat.
Add sliced white onion; cook 5 minutes or until softened, stirring occasionally.
Add rice and next 3 ingredients (through 6 garlic cloves); cook 30 seconds, stirring constantly.
Add 5 cups broth and sherry; bring to a boil. Cover and cook 35 minutes or until thick and rice begins to break down, stirring occasionally. (
Mixture should be the consistency of rice pudding). Stir in chicken and fish sauce; cook for 2 minutes or until thoroughly heated. Spoon about 1 cup porridge into each of 6 bowls. Top each serving with 2 tablespoons cilantro, 2 tablespoons green onions, and 2 egg halves.
