50 g Long or short grained rice
1.2 liters Water
225 g Corn-fed chicken breast,
boned and silvered
1 large Spring onion, finely chopped
1/4 teaspoon each Salt and black pepper
1 sprig Fresh coriander, finely chopped (garnishing)

Marinade
30 ml Nuoc Mam sauce
1 teaspoon Cornflour dissolved in 30 ml water
10 ml Dry sherry
1/4 teaspoon Salt

Rinse and drain the rice. Add the water and bring to the boil over high heat. Turn the heat to medium low, partially cover the pan and let rice bubble for 5 minutes. This loosens the starch and blends the water and rice. Give the rice a stir and turn the heat as low as possible, cover and simmer for about 1 hour. Place the chicken in the marinade for 30 minutes. Add the chicken to the porridge and stir gently. Continue until all the pink in the chicken has disappeared. Turn off the heat, cover and serve in a couple of minutes. Garnish with coriander for more flavor. Add spring onion and salt and pepper to taste.

How visitors found this page:

• vietnamese chicken porridge recipes
• vietnamese recipes porridge long