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PREPARATION
- Start by washing the rice and allowing it to soak in a few cups of water for about an hour. Drain the water before using the rice.
- In a tall saucepan, heat the oil over medium flame. Add the diced onion, ginger, and garlic. Stir-fry for 2-3 minutes until the aromas fill the air.
- Add the chicken mid-wings and cook for 3-4 minutes, stirring occasionally, until they acquire a light golden brown hue. Add a tablespoon of fish sauce and continue cooking for an extra 1-2 minutes.
- Add the drained rice and continue cooking until the rice begins to lightly brown. Pour in the water and crumble in the chicken stock cubes. Stir to dissolve the cubes and bring the mixture to a boil.
- Reduce the heat to low, cover, and cook for approximately 45 minutes, stirring occasionally. Continue cooking until the rice breaks down, forming a porridge with your preferred consistency. Season with salt and pepper to your liking.
- Serve the porridge by ladling it into four large serving bowls. Garnish with boiled eggs, crispy fried garlic, and finely chopped spring onions. Offer lemon or calamansi wedges on the side, along with extra fish sauce.
Note: To prepare homemade crispy fried garlic, simply fry 4 teaspoons of finely chopped garlic in 2-3 tablespoons of oil over low heat until it turns crispy and brown all over. Stir occasionally to prevent the garlic from sticking to the pan's bottom. Use a slotted spoon to remove the crispy garlic, allow it to cool briefly, and then use it as a garnish.
