• 1 kilo chicken; cut in small pieces
  • 1 Cup short rice
  • 1 Small Onion, chopped
  • 4 Cloves of Garlic.chopped
  • Ginger , thin sliced
  • 6 Cups water or broth
  • Fish sauce
  • Cooking oil
  • Salt, pepper and calamansi (lime) to taste

Is Filipino rice porridge or congee. Chicken and rice are slowly simmered in a delicious broth flavored with garlic, onions, ginger and fish sauce.

Cooking Directions:

  1. In a casserole, sauté garlic, onion, and ginger in oil. Add chicken and stir fry with fish sauce until light browned. Add rice.
  2. Add enough water and bring to boil. Continue cooking, stirring occasionally, until chicken is tender and rice is done (add hot water if necessary).
  3. Season with fish sauce according to taste. Serve hot in a bowl.
  4. Garnish on top with fried minced garlic , scallions and saffron flower.


  • 1 Tbsp minced Fried Garlic
  • 1 Tbsp Spring Onion
  • Saffron Flowers (kasubha)

Cooking Tips:

  • You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce.
  • When reheating, add some chicken stock or water to the porridge and warm over medium heat.
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