This was a recipe that was shared to me by a friend of mine so i think it is also good to share this to you, please enjoy the recipe 
CHICKEN RICE PORRIDGE
10 servings
2 cups = 1 serving
Ingredients:
1 whole uncooked chicken cut up in pieces (or use 2 whole chicken breasts)
½ large white onion, peeled, chopped
1 cups of uncooked long grain white rice
1 teaspoon of seasoning salt without MSG
1 teaspoon salt
3 teaspoon sugar
½ cup of fish sauce
2 teaspoon of olive or canola oil
¼ cup chopped dry onion (found in spice section)
Directions for broth:
Place chicken and chopped onion in large stock pot. Add 12 cups water to cover
(may need to add more water to cover chicken). Bring to a boil, reduce heat to
simmer and cover pot.
If only using chicken breast, let simmer ½ hour then remove chicken and save
broth.
If using whole chicken, remove breast after ½ hour and set aside. Leave remaining
chicken to simmer another ½ hour to 45 minutes. If foam or fat float to top of
broth, skim and remove. Turn off heat, remove remaining chicken pieces and save
broth.
Directions for chicken:
After allowing chicken to cool, peel skin off and discard. Shred chicken meat.
Pour 2 teaspoons oil in non-stick pan and heat until begins to smoke. Add ¼ cup
chopped dry onion and stir-fry until golden. Stir often - do not allow to burn.
Mix in shredded chicken, seasoning salt and 1 teaspoon sugar. Stir-fry about
3-5 minutes.
Directions for the rice porridge:
Bring 9 cups water to a boil in large pot (non stick works best). Add uncooked
rice, salt and stir.
Reduce heat to medium or medium low and simmer. Check and stir frequently -
sometimes rice sticks to bottom and it thickens as it cooks.
Simmer about 45 minutes until it’s the consistency of thick soup.
Add reserved chicken broth to rice soup. If you want thicker soup, use less broth.
Increase heat to bring back to a boil.
Stir in fish sauce, 2 teaspoons sugar and mixture of chicken and onion.
*Note
Serving suggestion: May season to taste with black pepper. If desired, garnish
with chopped green onion and cilantro.
Happy cooking and enjoy:D
CHICKEN RICE PORRIDGE
10 servings
2 cups = 1 serving
Ingredients:
1 whole uncooked chicken cut up in pieces (or use 2 whole chicken breasts)
½ large white onion, peeled, chopped
1 cups of uncooked long grain white rice
1 teaspoon of seasoning salt without MSG
1 teaspoon salt
3 teaspoon sugar
½ cup of fish sauce
2 teaspoon of olive or canola oil
¼ cup chopped dry onion (found in spice section)
Directions for broth:
Place chicken and chopped onion in large stock pot. Add 12 cups water to cover
(may need to add more water to cover chicken). Bring to a boil, reduce heat to
simmer and cover pot.
If only using chicken breast, let simmer ½ hour then remove chicken and save
broth.
If using whole chicken, remove breast after ½ hour and set aside. Leave remaining
chicken to simmer another ½ hour to 45 minutes. If foam or fat float to top of
broth, skim and remove. Turn off heat, remove remaining chicken pieces and save
broth.
Directions for chicken:
After allowing chicken to cool, peel skin off and discard. Shred chicken meat.
Pour 2 teaspoons oil in non-stick pan and heat until begins to smoke. Add ¼ cup
chopped dry onion and stir-fry until golden. Stir often - do not allow to burn.
Mix in shredded chicken, seasoning salt and 1 teaspoon sugar. Stir-fry about
3-5 minutes.
Directions for the rice porridge:
Bring 9 cups water to a boil in large pot (non stick works best). Add uncooked
rice, salt and stir.
Reduce heat to medium or medium low and simmer. Check and stir frequently -
sometimes rice sticks to bottom and it thickens as it cooks.
Simmer about 45 minutes until it’s the consistency of thick soup.
Add reserved chicken broth to rice soup. If you want thicker soup, use less broth.
Increase heat to bring back to a boil.
Stir in fish sauce, 2 teaspoons sugar and mixture of chicken and onion.
*Note
Serving suggestion: May season to taste with black pepper. If desired, garnish
with chopped green onion and cilantro.
Happy cooking and enjoy:D
Last edited by MokuYun on Tue Nov 29, 2011 6:40 pm; edited 1 time in total (Reason for editing : Credit not given, not original content -Khmer Cookbook.pdf)