Cooking: Chicken Porridge

Today was a chilly and rainy day so for lunch we had some pho. The weather was still pretty crappy when we got home and since Justyn had some leftover rotisserie chicken from some tacos he made last night, I used the bones, salt, pepper, ginger, garlic, green onion & cilantro to a quick chicken stock. I also had the rice soaking while I prepped the ingrediants for the stock. By the time I had the stock simmering I was supposed to saute the rice prior to putting it in our new rice cooker but I got lazy and impatient. I skimmed the chicken stock and got rid of all the scum before draining it. I added the rice to the rice cooker and submerged it 3/4 of the way full and added another 1/4 of the way full with water. It's a little complicated but the results are worth it and to be honest, I don't really have much of a recipe for this dish anymore. You can pretty much wing it with a few basic tips and it'll turn out great.

1) Soak the rice for at least half an hour.
2) Drain the rice and saute it until they're a little transparent.
3) Take the time out to make a nice aromatic chicken broth.
4) Lots of toppings. I used some chopped and rinsed preserved turnip, cilantro, the tops of the green onions, prepared fried garlic & onion, lime juice & finally some baby bok choi. Sriracha & a little soy sauce on the side doesn't hurt either.

What you end up with a nice hot and flavorful bowl of comfort.