A hot bowl of por­ridge with tangy chicken

Usher in the rainy sea­son with a bowl of por­ridge and tangy chicken



For rice por­ridge 1/4 kilo chicken 1/4 kilo malagkit rice 1 thumb-sized gin­ger,

minced/grated 1 to 2 medium sized onions, sliced 1 to 2 chicken bouil­lon cubes 1 tbsp. fish sauce 1/4 cup chopped spring onions 4 to 7 medium sized cala­mansi For le­mony chicken 4 pcs. chicken thighs 1 1/4 cup chicken stock (from

por­ridge prepa­ra­tion) 2 tbsp. mus­tard 1 le­mon, juiced 1 tbsp. le­mon zest 1 1/2 tsp. dried rose­mary 1/2 tsp. dried thyme A pinch of salt 4 tsp. freshly ground black pep­per 1/2 tbsp. olive oil + 1 tbsp.

salted but­ter 1 tbsp. olive oil 4 gar­lic cloves, smashed


Rice por­ridge 1. Boil chicken un­til ten­der. Once ten­der, take out the chicken and set aside the broth. From that broth, set aside 1 1/4 cup for le­mony chicken prepa­ra­tion later on. Re­move chicken skin and shred meat into bite sizes. 2. Boil malagkit rice into the chicken broth then add water to de­sired thick­ness of the rice. 3. When rice is al­most cooked, add the shred­ded chicken, gin­ger, and onions. 4. Once rice is cooked, add fish sauce and chicken boul­lion. 5. Gar­nish with sautéed gar­lic and pep­per. Le­mony chicken 1. Pre­heat oven to 400 de­grees F. 2. In a bowl, com­bine mus­tard, 1 tsp. le­mon zest, rose­mary, thyme, salt, pep­per, olive oil, and but­ter. 3. Thor­oughly coat chicken with the mus­tard rub. 4. In a mea­sur­ing jug, mix to­gether le­mon juice, re­main­ing le­mon zest, and chicken stock. Set aside. 5. In a skil­let or fry­ing pan, heat oil. Cook smashed gar­lic for a minute or just un­til golden brown. Re­move gar­lic. 6. Place chicken on the pan skin­side down, into the gar­lic-in­fused oil for 2 to 3 min­utes or un­til the skin turns golden brown. 7. Flip chicken onto an oven-safe con­tainer and pour what’s left from the pan. Add the le­mon juice mix­ture. Place into the oven and cook for 25 to 35 min­utes. 8. Serve with hot por­ridge.

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