1 Whole chicken, about 1.5 kg, cleaned
200 g Rice
50 g Glutinous rice
3 tablespoons Fish sauce
1 teaspoon Sugar
1 tablespoon Chicken seasoning powder
1 teaspoon Ground white pepper

Garnishing
2 Spring onions (scallions), thinly sliced
3-4 Polygonum leaves, finely chopped

In a deep pot, pour in just enough water to submerge chicken and bring to the boil. Place chicken in and boil for 30 minutes until well cooked. Remove chicken and reserve stock. Plunge chicken into cold water and leave until slightly cooled. Shred meat and set aside. Discard chicken carcass. Place rice and glutinous rice in reserved stock. Bring to the boil then lower heat and simmer, stirring constantly. Cook until rice is very soft and mixture is thick. Add fish sauce, sugar and chicken seasoning powder. To serve, ladle porridge into individual serving bowls. Top with shredded chicken and garnish with spring onion and polygonum leaves. Sprinkle with pepper. Tips Instead of discarding the chicken gizzard and liver when cleaning the chicken, you can also serve them with the porridge. Wash and rinse thoroughly then drain and slice into small pieces. Heat some oil and saute 1 chopped shallot until fragrant. Add chicken gizzard and liver. Season with 1 teaspoon fish sauce. Add to porridge before serving.

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