Riceberry Rice Porridge With Chicken Thigh Recipe by manu
Cooking Instructions 15 minutes 1 Heat oil in a pan. Add the minced garlic and sauté until fragrant. Add the cut chicken thighs and cook with the garlic until the chicken starts to cook through. Add 1 tablespoon fish sauce to season the chicken, then set aside. 2 In a pot, add water, preserved salted vegetables (tang chai), and oyster sauce. Bring to a boil. Add only the chicken pieces from step 1 (not the liquid from the pan) and cook until boiling. Season with light soy sauce and ground black pepper. Taste and adjust seasoning as needed, then set aside. 3 Boil riceberry rice in water for a while, then scoop the cooked rice into serving bowls. Pour the chicken broth and chicken over the rice. Garnish with chopped celery and fried garlic to finish. 1 Heat oil in a pan. Add the minced garlic and sauté until fragrant. Add the cut chicken thighs and cook with the garlic until the chicken starts to cook through. Add 1 tablespoon fish sauce to season the chicken, then set aside. 1 Heat oil in a pan. Add the minced garlic and sauté until fragrant. Add the cut chicken thighs and cook with the garlic until the chicken starts to cook through. Add 1 tablespoon fish sauce to season the chicken, then set aside. 2 In a pot, add water, preserved salted vegetables (tang chai), and oyster sauce. Bring to a boil. Add only the chicken pieces from step 1 (not the liquid from the pan) and cook until boiling. Season with light soy sauce and ground black pepper. Taste and adjust seasoning as needed, then set aside. 2 In a pot, add water, preserved salted vegetables (tang chai), and oyster sauce. Bring to a boil. Add only the chicken pieces from step 1 (not the liquid from the pan) and cook until boiling. Season with light soy sauce and ground black pepper. Taste and adjust seasoning as needed, then set aside. 3 Boil riceberry rice in water for a while, then scoop the cooked rice into serving bowls. Pour the chicken broth and chicken over the rice. Garnish with chopped celery and fried garlic to finish. 3 Boil riceberry rice in water for a while, then scoop the cooked rice into serving bowls. Pour the chicken broth and chicken over the rice. Garnish with chopped celery and fried garlic to finish. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 High protein lasagna soup ✨ Chicken Mole Classic Egg Chicken Sandwich (Deli-Style) High protein lasagna soup ✨ Chicken Mole Classic Egg Chicken Sandwich (Deli-Style) Gumberries pickle Lauki Bhajia Turmeric pickle Laal Chane ka Kaada (Konkani) Bottle Gourd Muffins Moong Dal veggies Appam (मुगाचे आप्पे) Lauki ka sambhar Quick bottle gourd farali dhokla Ivy gourd sambhara Spong gourd sabji(gilki) Gumberries pickle Lauki Bhajia Turmeric pickle Laal Chane ka Kaada (Konkani) Bottle Gourd Muffins Moong Dal veggies Appam (मुगाचे आप्पे) Lauki ka sambhar Quick bottle gourd farali dhokla Ivy gourd sambhara Spong gourd sabji(gilki)