#Chicken conji how to#

My favourite way to make a chicken stock with Southeast Asian leanings is to start with a base of chicken bones that have been blanched, then add some carrots and coriander roots to a pot filled with cold water.Īdd lemongrass (a whole stick of lemongrass tied in a knot), star anise, a cinnamon stick, slices of ginger and galangal, and a kaffir lime leaf or two, and bring it to the boil, then simmer for about an hour. A bland chicken stock or, alternatively, a salty commercial chicken stock is not going to do the dish any favours – or flavours (sorry). The most important piece of advice we can give you when it comes to making this Cambodian chicken rice porridge recipe is to use a good quality chicken stock, whether it’s homemade or store-bought, as this is the flavour base of the dish.

#Chicken conji how to#

We’re always looking for patrons and you can support that project for as little as US$2 or US$5 a month on Patreon.Ĭambodian Chicken Rice Porridge Recipe – How to Make Borbor Sach Moan The cookbook documents recipes by Cambodian cooks from around the country and shares their stories, portraits and kitchens, while the culinary history tells the long rich story of Cambodian food for the first time. If you like this Cambodian chicken rice porridge, please do browse our other recipes, particularly our Cambodian recipes, and please do check out our epic Cambodian cookbook and culinary history research project. Here in Siem Reap you’ll find anything from chicken, pork, fish, dried fish, seafood, snails, and frog legs in borbor and you’ll also see an array of condiments, from dried fish floss and pickled vegetables to the condiments we love to use: fish sauce, chilli flakes, chilli oil, and fresh fragrant herbs. If it is of Chinese heritage, Cambodians have really made rice porridge their own. hangover cure).Ĭalled borbor sach moan in Khmer, this chicken congee is thought to be a dish of Chinese origin and part of the Cambodian-Chinese culinary heritage rather than a Khmer dish, but whatever its origin, over many centuries it’s become a comfort food favourite of all Cambodians – as well as Cambodian residents, including ourselves. During our eight years in Cambodia we’ve observed Cambodians tuck into big bowls of borbor for breakfast, brunch, lunch, an afternoon snack, dinner (particularly if someone isn’t feeling well), and a late night supper (i.e. Our Cambodian chicken rice porridge recipe for borbor sach moan, the Cambodian take on Chinese congee is a classic Cambodian comfort food favourite that is eaten at any time of the day. Called borbor sach moan in Khmer, it’s thought that this chicken rice porridge is a dish of Chinese origin and part of the Cambodian-Chinese culinary heritage rather than a Khmer dish, but no matter its provenance it’s become a comfort food favourite of all Cambodians. 5 purple shallots, thinly sliced into rounds.This Cambodian chicken rice porridge recipe makes borbor sach moan, Cambodian congee.Drizzle with some chilli sauce, if desired. Top each bowl of rice with a soft-boiled egg, coriander leaves and fried shallots. To serve, divide the congee between four serving bowls. Meanwhile, heat the coconut oil in a small frying pan over medium heat. Transfer into a bowl of iced water for 2 minutes to cool slightly.Ħ. Place the eggs in a small saucepan and cover with cold water. Add the shredded chicken, ginger and spring onion to the congee and stir to combine. Add the broth, 1 cup (250ml) at a time to the rice (if using buckwheat, instead of rice, add the drained buckwheat to a saucepan and add the broth 1 cup (250ml) at a time), stirring occasionally until the rice or buckwheat is soft and most of the liquid has been absorbed to make a creamy porridge consistency. Once cool enough to handle, shred the chicken into strips and set aside.Ĥ. Turn off the heat and leave the chicken in the water for 15 minutes, to finish cooking. Add the chicken breast and gently simmer for 6 minutes. Bring a small saucepan of water to a simmer. Reduce the heat and simmer over low-medium heat, uncovered, for 30 minutes, stirring occasionally to prevent the rice from sticking to the pan, or until most of the water has been absorbed.ģ. Place the rice and 1L of water in a medium heavy-based saucepan and bring to the boil. Soak the rice or buckwheat groats overnight in cold water with a splash of the vinegar.Ģ.