Vietnamese chicken rice porridge

Method

1. 1 Roast the rice in a dry pan for 5 minutes until the grains become slightly dry and fragrant.
2. 2 Boil the chicken with crushed ginger and dried onions for 30 minutes, then remove and shred the meat.
3. 3 Add the rice to the chicken broth and simmer over low heat for 40 minutes until the porridge is very soft.
4. 4 Season the porridge with fish sauce, salt, and pepper, stirring well to prevent it from burning at the bottom of the pot.
5. 5 Ladle the porridge into a bowl and then arrange the shredded chicken on top.
6. 6 Sprinkle with chopped scallions, cilantro, fried onions, and a pinch of pepper, then serve hot.

With an appliance

• Pressure cooker 50 min

  Replace step 3: cook the rice in chicken broth under high pressure for 10 minutes, then let it rest naturally for 10 minutes; this reduces the cooking time to about 20 minutes, resulting in a smoother porridge that doesn't need stirring to prevent burning. The chicken from step 2 is still boiled beforehand to make broth.