Westlake Rice Porridge

Name: Westlake Rice Porridge
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT11H0M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 4 cups white rice; 2 whole chickens, salted overnight; 1 pound rib eye steak; 1 pound sweet shrimp; Fish sauce, for seasoning; Grated fresh ginger, for seasoning; Kosher salt; 4 eggs; Soy sauce, for soaking eggs; 4 scallions, chopped, for garnish; Fresh cilantro leaves, for garnish

Recipe courtesy of Danny Bowien

Show: Taste in Translation

Episode: Comfort Food

Westlake Rice Porridge

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Level: Easy
Yield: 4 servings

Total: 11 hr
Prep: 30 min
Inactive: 9 hr
Cook: 1 hr 30 min

Level: Easy
Yield: 4 servings

Total: 11 hr
Prep: 30 min
Inactive: 9 hr
Cook: 1 hr 30 min

Ingredients

4 cups white rice

2 whole chickens, salted overnight

1 pound rib eye steak

1 pound sweet shrimp

Fish sauce, for seasoning

Grated fresh ginger, for seasoning

Kosher salt

4 eggs

Soy sauce, for soaking eggs

4 scallions, chopped, for garnish

Fresh cilantro leaves, for garnish

Directions

Bring 4 gallons (16 quarts) water and the rice to a rolling boil, and then add the whole chickens. Add the rib eye steak and sweet shrimp. Cover the pot with a lid, but vent it slightly with two chopsticks. Braise for 1 hour, and then season with fish sauce, grated ginger and salt. Allow the chickens to rest in the porridge until cooled, and then pull them out before serving. Slice the steak and add the slices to the porridge.
Soft-boil the eggs, peel and soak in soy sauce.
To serve, pour a good-sized serving of porridge into a large bowl and garnish with an egg, chopped scallions and cilantro.