1 tablespoon neutral oil (e.g., canola or vegetable)
4 to 6 garlic cloves, minced
1 to 3 tablespoons fresh ginger, minced
1/2 onion, diced
2 cups chicken broth
4 cups water
3 chicken thighs (bone-in for extra flavor)
1 cup Calrose rice, rinsed
Fish sauce, to taste
Fried garlic (optional), for topping
Chopped scallions, for topping
Lemon wedges, for serving
Hard-boiled eggs, for serving
Directions
Heat the oil in a large pot over medium-high heat. Add the chicken thighs and cook until golden brown on both sides, about 5–7 minutes.
Stir in the garlic, ginger, and onion. Cook for 2–3 minutes until the onion is soft and translucent.
Add the rinsed rice to the pot, stirring for 1–2 minutes to lightly toast the grains.
Pour in the chicken broth and water, then bring the mixture to a boil. Skim off any foam or impurities from the surface.
Reduce the heat to medium, cover the pot, and simmer for 40–45 minutes, stirring occasionally to prevent sticking. Adjust the consistency by adding more water if needed.
Add fish sauce to taste. Serve the porridge hot in bowls, garnished with fried garlic, chopped scallions, lemon wedges, and halved hard-boiled eggs.
