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1
Bring water to boil in a large pot. Add chicken bones, onion, garlic, carrot, ginger, peppercorns and leaves. Simmer gently (without breaking into a boil), uncovered, for around 1 hour. According to Keys to Good Cooking, bubbling clouds the stock with tiny particles of protein and fat; gently moving water allows the particles to cluster and either rise to the surface or fall to the bottom. The open pot cools the stock surface, dries the protein scum and begins the concentration process.
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2
Keep chicken bones, ginger and carrots in stock. Remove and discard everything else. Skim off most of the fat.
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3
Add pounded rice to stock and simmer, partially covered, for 15-20 mins until rice is cooked.
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4
Add chicken drumsticks and simmer for 12-15 mins.
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5
Add mushrooms and simmer for another 10-15 mins.
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6
Remove chicken bones from pot.
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7
Stir in fish sauce and pepper.
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8
Serve garnished with the sliced ginger and spring onion.
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9
Notes/Tips
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10
- Pounding is optional but it really helps to create a smoother porridge.
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11
- Always pound damp/wet rice: The first time I made this dish, I made the mistake of pounding dry rice. It was an uphill task and took up so much of my time. The second time, I pounded damp rice and it was SO EASY.
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12
- Stir occasionally throughout the simmering process to prevent scorching at the bottom of the pot.
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13
- Top up with hot water when mixture becomes too dry for your liking.
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14
- You can marinate the chicken bones and thighs with some cooking wine (I use hua diao jiu), salt and pepper prior to cooking. I like the marinade to sit for at least 2-3 hours.
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15
- Basmati rice is used for this recipe because this is the main type of rice in India. Thai jasmine rice (which is what my mother uses) will be beautiful too.
