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Quick Version: Rice Porridge and Chicken Cabbage Salad Recipe

Quick Version: Rice Porridge and Chicken Cabbage Salad Recipe

By: Cindy Lam Lorimer
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 5

Ingredients

Broth:

  • 14 cups low sodium chicken broth
  • 1 whole onion, charbroiled
  • 1 whole large shallot, charbroiled
  • 2 inch ginger, charbroiled
  • 6 inch long daikon

Ingredients:

  • 1 ½ cups white rice
  • 4 green onions, cut into thirds

Salad dressing:

  • 1 cup white vinegar
  • 2 tsp black pepper
  • ¼ cup sugar
  • 1 Tbsp kosher salt

Salad mix:

  • 2 rotisserie chickens, shredded
  • 1 whole cabbage, julienned
  • ½ cup rau ram (if you don’t have it then you can substitute with basil), roughly chopped
  • ½ cup mint leaves, roughly chopped
  • ½ red onion, julienned, soak in ice cold water
  • 2 bell peppers, julienned
  • 1 cup carrots, julienned
  • ¼ cup cilantro, chopped
  • 1 cup bean sprouts

Garnish for salad:

  • 1 whole shallot, thinly sliced and fried
  • ½ cup peanuts, roughly chopped
  • nuoc cham dipping sauce topped with grated ginger

Garnish for rice porridge:

  • black pepper
  • cilantro, chopped
  • green onions, chopped

Optional:

  • Chinese donut, or chao quay, to dip in the rice porridge

Instructions

  • Rinse rice several times until water is clear. Drain and let it dry.
  • Pan fry the rice dry for one minute on medium high. Stir constantly so the rice does not stick to the pan.
  • Add chicken broth to a pot along with onion, shallot, ginger and daikon. Bring it to a boil.
  • Add lightly toasted rice. Stir to make sure the rice does not clump up. Lower the heat to medium low. Cook the rice for 30 minutes, stirring often so rice does not stick to the bottom of the pot.
  • Mix all ingredients for the salad dressing and set aside.
  • Prepare the salad mix and pour all the dressing into the salad mix and toss. Refrigerate until ready to eat. Keeping it cold in the fridge will keep the salad nice and crunchy.
  • When ready to serve, top salad with fried shallots, cilantro and peanuts. I like to add ginger to the nuoc cham dipping sauce, and I pour a spoon or two of this mix over the cabbage salad.
  • Garnish rice porridge with green onions, cilantro and sprinkle with black pepper.
  • As an option, you can dip a Chinese donut in the rice porridge.

Nutrition

Serving: 1portion | Calories: 939kcal | Carbohydrates: 78g | Protein: 89g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 230mg | Sodium: 2461mg | Potassium: 1114mg | Fiber: 6g | Sugar: 17g | Vitamin A: 6244IU | Vitamin C: 73mg | Calcium: 113mg | Iron: 4mg

Equipment

  • 7 quart pot