Burmese Breakfast Rice Porridge with Chicken

Ingredients

• 1 cup Rice
• 6 cups Chicken Broth
• about 450 g Chicken Breast
• 2.54 cm Ginger
• 2 cloves Garlic
• 1/4 tsp Turmeric Powder
• 1 tbsp Fish Sauce
• 2 Green Onions
• 2 tbsp Cilantro
• 1/2 Lime

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place 1 cup of rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch. Set aside.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of rice, 6 cups of chicken broth, 2.54 cm of ginger (peeled and finely minced), and 2 cloves of garlic (peeled and finely minced). Bring the mixture to a boil over high heat, about 232°C. Once boiling, immediately reduce the heat to low, cover the pot, and simmer for 45-60 minutes. Stir occasionally to prevent sticking. The porridge is ready when the rice grains have broken down and the mixture is thick and creamy.
3. 3While the porridge simmers, place about 450 g of chicken breast in a separate medium saucepan. Add enough water to cover the chicken breast by about 2.54 cm. Bring the water to a gentle simmer over medium heat, about 88°C. Poach the chicken for 10-15 minutes, or until the internal temperature reaches 74°C on an instant-read thermometer. Remove the chicken from the water and let it rest on a cutting board for 5 minutes. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks or your fingers.
4. 4Once the rice porridge has reached the desired thick and creamy consistency, stir in the shredded chicken. Add 1/4 teaspoon of turmeric powder and 1 tablespoon of fish sauce. Stir well to combine everything.
5. 5Prepare the garnishes: thinly slice the 2 green onions and finely chop the 2 tablespoons of cilantro. Cut the 1/2 lime into wedges.
6. 6Serve the hot rice porridge immediately. Garnish each serving with the sliced green onions and chopped cilantro. Offer lime wedges on the side for squeezing over the porridge.

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