Ingredients (serves 3-4):
- 1 cup jasmine rice
- 8 cups water
- 8 oz. bone-in chicken thigh, skin removed
- 2 green onions, cut horizontally into halves
- 1 Tbsp. ginger, sliced
- Salt and white pepper, to taste
- 1 cup water
- 1 Tbsp. ginger, finely julienned
- 2 tsp. sesame oil
- 2 green onions, finely sliced
*This recipe was developed for Gourmet d'Expert® Electric Skillet EP-PBC10. Adjustments may be necessary when using other models.
In a large bowl, rinse rice until water runs clear, about 3 to 4 times, then drain. Strain rice for 30 minutes.
Set the Pan to the Skillet, add 8 cups of water, chicken, green onion halves and sliced ginger. Cover with lid, set the temperature to HIGH and bring to a boil.
Open the lid, remove scum from the surface, and add the dried rice from Step 1. to the Pan. Bring to a boil again while stirring.
Reduce heat to SIMMER and cook for 30 minutes, stirring occasionally.
Using tongs, remove the chicken onto a plate. Then add another cup of water to the porridge.
Simmer for 10 minutes, stirring occasionally. Remove and discard green onions and ginger slices. Add salt and white pepper to taste.
Shred chicken, and add the meat back to the porridge.
Add julienned ginger and drizzle sesame oil to the porridge. Turn heat off.
Serve immediately. Top with finely sliced green onions. Enjoy!