1 cup of long grain or brown rice (BR takes a little longer to break down)
6 cups of water or chicken stock
4 Chicken thighs
200g sliced mushrooms
Thinly sliced ginger
Soft boiled egg
- Take one cup of long grain or brown rice (BR takes longer to get porridge-y) and six cups of water or chicken stock and simmer for an hour and a half. Time depends on how you like it. Check it as it goes.
- Garnish with thinly sliced ginger, sesame oil, spring onion, soy sauce and fried shallots.
I tripled the recipe for leftovers and added four chicken thighs at the start to poach while it cooked. I also added some sliced mushrooms, broccolini and corn with half an hour to go. And I went a bit crazy on the black vinegar. Sriracha a must. You could add a soft boiled egg or wilted greens.