Cambodian Chicken Rice Porridge with Fried Noodle

This is one of my childhood favorite weekend dish while growing up in a 300+ Cambodian refugee apartment complex Park Village in Stockton, CA back in the late 80s. Mainly because the lady in one of the apartment in the complex known as Chanrith’s Mom had the Cambodian fried noodles available for sale at only $1 per a zip lock sandwich bag. We would reserve some of the fried noodles and add it to porridge the next meal. Not that the fried noodles were difficult to make but there were plenty leftovers. You can make the porridge with your choice of meat or seafood. You can also use the Congee|Rice Porridge recipe that I’ve posted before. Some also like to add extras such as liver, gizzards, intestines and blood cube. I prefer mine with without those extras.

I made my Cambodian chicken rice porridge with fried noodle, បបរសាច់មាន់គុយទាវឆារខ្មែរ (Bobor Sach Mon Kuy Teav Cha) with the help of canned chicken stock and leftover cooked steamed rice. This saves me time from making the chicken broth from scratch. You can certainly start with uncooked rice it will just take a bit longer and requires an additional cup of liquid. There isn’t much seasoning going on because the rice grain absorbs the flavors from the chicken stock as they expand. You want just a basic porridge and allow individual to adjust their bowl to taste using the seasonings and garnishes.

If you happen to have Chinese donuts or twisted donuts known in Khmer as Jap Kwai it would pair well with this porridge.

Cambodian Chicken Rice Porridge with Fried Noodle (makes 2 serving)
(Bobor Sach Mon Kuy Teav Cha) បបរសាច់មាន់គុយទាវឆារខ្មែរ

Ingredients
1 14 oz can chicken stock
2 cups water
2 skinless chicken thighs
1 cup cooked rice
½ teaspoon sugar
1 tablespoon fish sauce
3 oz dried rice noodles, small size, pre-soak in warm water 30 minutes or until soften
1 tablespoon sweet soy sauce
½ teaspoon pure sesame oil

Seasonings and Garnishes (pictured below)
fried garlic
lime wedges
cooked shredded chicken
fried rice noodles
chopped cilantro
fermented soy bean
chili and garlic sauce
mung bean sprouts
white or black pepper (not pictured)

 

 

Method:
Bring chicken stock and water to a boil and add the chicken pieces. Allow it to come to a boil again and then simmer cover until the meat is cooked, about 10-15 minutes. Remove the chicken and set aside to cool.

Add rice to stock and cook on low heat until the grains expand and becomes soft, about 25 minutes. If using uncooked rice it will take additional time. If the heat is too high the liquid will evaporate more so make sure to keep it nice and low with the cover on but do monitor it so it does not spill over. If it get too dry add more chicken stock or plain water and stir so that it does not stick to the bottom of the pot.

Once the chicken has cool to touch discard any bones and use your fingers to shred the meat and set it aside with the other finish seasonings and garnishes.

Strained the pre-soak dried noodles and toss it with sweet soy sauce and sesame oil. Heat a non-stick pan until hot and add the noodles. Use chopsticks to swirl and move them around so they don’t stick to the bottom. If it appears to be dry just splash some water to soften it up. Transfer to a plate and set it aside with the finish seasonings and garnishes

Once the rice has turned into porridge season with sugar and fish sauce.

To serve the porridge ladle into individual bowls and each person can add their own toppings as well as adjust to taste. ENJOY!

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