Ingredients

The following ingredients have 6 Servings
  • 4 pcs chicken thighs or 6 pcs chicken legs (pre boiled and flaked)
  • 250 g chicken liver, sliced
  • 1 1/2 cup rice
  • 4 cups chicken stock
  • 4 cups water
  • 1 garlic, minced
  • 1 white onion, chopped
  • 1 medium ginger, sliced thinly
  • 1 tsp safflower (kasubha)
  • freshly ground black pepper
  • fish sauce
  • oil
  • 2 lemon
  • 1/2 cup spring onions, chopped
  • fried garlic
  • 6 hard-boiled eggs

Instruction

  • In a pot add oil then sauté garlic, onion and ginger.
  • Add chicken stock, water, safflower and rice, let it boil and simmer for 25 minutes, mix every 5 minutes to avoid rice sticking below the pot.
  • Add chicken liver and flaked chicken, simmer for additional 15 minutes.
  • Season with fish sauce, pepper.
  • Scoop rice porridge in a deep bowl, add 1 egg then top with spring onions and fried garlic. Serve with lemon on the side.