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Export 12 ingredients for grocery delivery
Step 1
Add the whole chicken, onion, ginger, salt and mushroom powder to a 6 to 8 quart pot. Fill the pot with water, enough to cover ingredients.
Step 2
Take the pot of water to a boil on high heat, then reduce the heat to a simmer on medium low heat.
Step 3
Use a ladle to skim any scum and foam off the top of the broth.
Step 4
Let the stock simmer uncovered for 40 minutes, or until chicken is done.
Step 5
Use tongs to remove chicken from the pot. Set aside.
Step 6
Wash the rice. Add rice to a mesh strainer and rinse it thoroughly with cold water until water runs clear. About 15 to 20 seconds.
Step 7
Heat a medium pan on medium heat. Add about 1 to 2 teaspoon of olive oil. Add the rice, stir frequently and roast until rice is dry, about 30 seconds.
Step 8
Add the rice to the pot of broth and simmer for 20 minutes or until the rice expands and is fully cooked.
Step 9
Shred the chicken into bite size pieces (add it back into the pot if it needs to be reheated). Ladle the porridge into a bowl, add the chicken. Garnish with cilantro, green onions and season with ground pepper and squeeze of lime. Optional: add fish sauce and additional mushroom seasoning as needed to taste.
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