Ingredients

The following ingredients have 6 Servings
  • 5 cloves garlic
  • 4 tablespoons extra virgin olive oil
  • 3 thumb size ginger (peeled and julienned)
  • 1 small onion (diced)
  • 3 cups white rice
  • 20 chicken drumsticks and wings ((or 5 regular size chicken thighs))
  • 5 tablespoons Thai fish sauce
  • 1/2 teaspoon saffron ((or generic saffra))
  • salt and pepper
  • chopped scallions
  • lemon wedges
  • fried garlic and ginger

Instruction

  • Cook rice according to directions on package. When the rice is cooked, blend half of it in a blender with a little water until thick and soupy (like porridge, to your desired consistency). Set aside.
  • Finely chop the last 2 garlic cloves. In a large pot over medium/high heat, add 2 tbsp olive oil, garlic, leftover ginger and onions. Cook for 2-3 minutes, until onions are clear (translucent) and add chicken. Lower heat to low/medium, cover and let simmer for 5 minutes.
  • Add fish sauce and 1/2 cup of water (do NOT stir), cover and cook on low for 5 minutes. Stir and add enough water to cover the chicken, bring to boil, cover and let simmer for 20 minutes.
  • Add blended rice mixture, stir well and add remaining unblended rice. Add saffron and stir well until porridge color turns golden yellow.
  • Bring to a boil, cover and simmer for 5-10 minutes, until rice has thickened, stirring occasionally to prevent rice from sticking to the bottom of the pot.
  • Turn the heat off, verify that chicken is cooked through and let cool for 5-10 minutes.
  • Serve in a bowl and top with fried garlic, ginger, scallions and lemon wedge.