Ingredients:

  • 1 cup jasmine rice, rinsed
  • 8 cups low-sodium chicken broth
  • 2 lbs bone-in, skin-on chicken thighs
  • 3-inch piece of fresh ginger, peeled and sliced into coins
  • 4 cloves garlic, smashed
  • 1 tbsp neutral oil
  • 2 tsp salt
  • 1/2 tsp white pepper
  • 1 tbsp light soy sauce
  • 1 tbsp toasted sesame oil
  • 2 stalks green onions, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat the neutral oil in a heavy-bottomed pot over medium heat. Add the sliced ginger and smashed garlic, sautéing for 2-3 minutes until fragrant.
  2. Add the rinsed jasmine rice to the pot and stir for 1 minute to toast the grains.
  3. Pour in the chicken broth and add the bone-in chicken thighs. Bring the mixture to a rolling boil.
  4. Immediately reduce the heat to low, cover with a lid slightly ajar, and simmer for approximately 60 minutes until the rice grains have burst and the consistency is thick and creamy.
  5. Remove the chicken thighs from the pot and set aside to cool. Shred the meat using two forks, discarding the bones and excess skin.
  6. Stir the shredded chicken back into the porridge along with salt, white pepper, light soy sauce, and toasted sesame oil.
  7. Divide into bowls and garnish with sliced green onions, chopped cilantro, and toasted sesame seeds.