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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:

  • 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