We would like to continually introduce and share with you a wider array of unique Asian food and regional specialties, at the same time share with you some of our family's treasured recipes.

In Asia the ultimate comfort food would have to be.the rice porridge. Also called "cho" or congee in China, "okayu" in Japan, "juk" in Korea, "lugao" in the Philipines, "cha'o" in Vietnam, "am-bheh" in Taiwan, or "bubur" in Malaysia. It is pretty much the same dish in many different Asian countries.

What is rice porridge? It is rice cooked in lots of water or stock, and continually stirred for hours to achieve a thick and creamy consistency. It can be savory or sweet. It is usually served for breakfast or snacks to nourish and warm the body, or to give comfort when someone is ill. A simple dish that will surely warm you up for the coming winter months.

This recipe is simple and delicious. The measurements are just guides, I usually just eyeball the amount. Feel free to add more or less to your liking. You may add any cut up vegetable or greens towards the end of cooking. Be sure to have everything washed and prep before you begin. Although lots of laborious prep work and care is involve, Asian cooking is easy, and does not require great skill. With a little patience and dedication, you can make a healthy and delicious meal for your family.

Chicken rice porridge

Ingredients:

1/4 c vegetable / corn / canola oil
2" fresh ginger ( sliced thinly)
2T garlic (minced)
1/2 c shallots ( sliced thinly )
1/2 - 1 whole small chicken with or with out bones
( washed with lemon / lime to take away the slime,
then rinse with fresh water, then drain and cut into about 3" pieces)
4T fish sauce - or more to taste
1 1/2c rice (short grain / long grain) (uncooked)
(*) Wash rice in cold water 3 times, throw out water from 1st washing, and keep the water from the 2nd and 3rd washing, this is your rice water.
4 - 6c chicken stock (from scratch) - in a pinch (*) rice water plus chicken powder or chicken cubes will also do. Add more water if you want it more soupy.
Salt and pepper to taste

Garnishes: (optional)

3 eggs (hard boiled - cut into rings)
1 lemon / lime ( cut into 8 wedges )
2 spring onion (cut into small rings)
Fried shallots flakes or crispy garlic bits
More fish sauce

Procedure:

Procedure: In a large stock pot(a non-stick pot or stone pot is recommended ) over medium high heat, saute' the ginger slices for 2 mins., then add the garlic and shallots, stirring frequently for a few more minutes until it all starts to smell aromatic. Then add the cut up chicken pieces in the pot, mixing well until it starts to brown, add washed rice, fish sauce, and stock or rice water cubes or powder. Stirring constantly until it boils, lower fire and cover the pot. Check every 10-15 minutes and stir, making sure nothing sticks to the bottom of the pot.
Simmer on low fire while constantly stirring until rice breaks up and the liquid is thick and creamy, about an hour more or less, by then the chicken pieces will have been cooked through, season with salt and pepper. Serve with a small bowl of fish sauce for a more salty taste, and a few wedges of lemon. Sprinkle some black pepper and top with scallion rings, sliced hard-boiled eggs, and fried shallots or crispy garlic bits.

Enjoy!