Arroz Caldo (Rice Porridge)

Instructions

1. 1Rinse the 1 cup of glutinous rice under cold running water until the water runs clear, then drain it well.
2. 2Peel and thinly slice the 5.08 cm of ginger. Peel and mince the 4 cloves of garlic. Peel and finely chop the 1 small onion.
3. 3In a large heavy-bottomed pot, combine the rinsed 1 cup of glutinous rice, about 450 g of chicken breast (whole), the 8 cups of chicken broth, the sliced ginger, the minced garlic, and the chopped onion.
4. 4Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 45 to 60 minutes. Stir occasionally to prevent sticking. The porridge is ready when the rice is very soft and broken down, and the chicken is cooked through. The chicken's internal temperature should reach 74°C.
5. 5Carefully remove the cooked about 450 g of chicken breast from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
6. 6Stir in the 1 tablespoon of fish sauce until well combined.
7. 7Wash and thinly slice the 2 stalks of green onions. Serve the Arroz Caldo hot, garnished with the sliced green onions.

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