This post may contain affiliate links. See disclosure for details.
Quick Version: Rice Porridge and Chicken Cabbage Salad Recipe
Ingredients
Broth:
- 4 liter low sodium chicken broth
- 1 whole onion, charbroiled
- 1 whole shallot, large, charbroiled
- 2 inch ginger, charbroiled
- 6 inch long daikon
- 2 Tbsp mushroom powder
- 2 Tbsp fish sauce
- 1 tsp kosher salt
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 , roughly chopped, (if you don’t have it then you can substitute with basil)
- 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 pot along with onion, shallot, ginger and daikon. Bring it to a boil, then 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: 507kcal | Carbohydrates: 77g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 2133mg | Potassium: 1185mg | Fiber: 5g | Sugar: 16g | Vitamin A: 6225IU | Vitamin C: 71mg | Calcium: 109mg | Iron: 4mg
Equipment
- 7 quart pot
Did you make this recipe? Give it a star rating below!