Serves 5 (I've doubled up on the recipe made it for 10)
~We like it with loads of broth so I keep a few cans in the pantry. When the porridge starts to get too thick for me I add in more broth.
2 tablespoon olive oil
1 onion diced
3 cloves garlic
1 3 inch ginger thinly sliced
1 tablespoon fish sauce (optional) I used soy sauce
6 cups chicken broth
1 cup rice
salt and pepper to taste
a package of chicken wings or 2 chicken breasts cut into pieces
green onions (optional) to garnish
Heat olive oil in a large pot over medium heat. Chuck in and stir the onion, garlic and ginger. Chuck in the chicken wings. Cook and stir together for a minute and half. Put the lid on and cook for about 2 minutes.
Pour the chicken broth into the pot and rice, stir. Bring to a boil. Put the lid back on and cook for 10 minutes. Stir now and then to make sure the rice isn't sticking to the bottom of the pan. Season with salt and pepper. Sprinkle with green onion and serve with lemon wedges.