Gentle, comforting rice porridge with ginger and chicken, brought to life with a spoonful of Sizzla.
Serves: 4 | Prep: 10 min | Cook: 1 hr
Ingredients
- 1 cup jasmine rice, rinsed
- 8 cups chicken stock
- 3 cm piece ginger, sliced into matchsticks
- 2 boneless chicken thighs
- Salt
- 2 spring onions, sliced
- 4 tbsp The Flavorsmith Sizzla Chilli & Shiitake Crunch
- Tamari, to taste
Method
- Bring the rice, stock, ginger and chicken to the boil in a large pot.
- Lower the heat and simmer, partly covered, for 15 minutes. Lift out the chicken.
- Continue simmering the rice 45 minutes, stirring often, until thick and creamy. Add water if it gets too thick.
- Shred the chicken and stir it back in. Season with salt.
- Serve in bowls topped with spring onion, Sizzla and a splash of tamari.
Chef's tip: Stir regularly near the end so the rice doesn't catch on the bottom of the pot.
Allergens: Sizzla contains peanuts, sesame and soy.