Yield: 6 servings
*bouillon contains dairy, sugar, and soy – different brands and broths have different allergens so just be sure to check them carefully.
• 10 cups water
• 3 Tbsp Roasted Chicken Better Than Bouillon
• 3 Tbsp sesame oil
• 2-3” chunk of fresh ginger, peeled and finely diced (or grated)
• 1 oz (6 gloves) garlic, finely diced
• 1 tsp salt
• 1.5 cups rice
• 1.75# chicken tenders
• 3 Tbsp olive oil, divided
• QS Tamari
• QS Sesame Oil
• QS furikake
• 0.70 oz fresh cilantro, roughly chopped
• 2.25 oz scallions, small diced
• 2 jalapeños, thinly sliced
• 6 soft boiled eggs
1. Fill 8QT stockpot with 10 cups of water. Add Better Than Bouillon and bring to a boil.
2. Once boiling, turn heat down to low and add sesame oil, fresh ginger, garlic, and salt. Stir to combine and then add rice.
3. Place lid on pot leaving a slight gap for steam to escape. Continue to simmer on low for 30 to 40 minutes, stirring every 5 minutes or so. Rice will be done when it is soft, takes on a porridge-like consistency, and appears nice & creamy.
4. While rice is simmering, season chicken tenders lightly with salt and pepper. Heat up 2 Tbsp of olive oil in a skillet over medium heat and once oil is hot, add chicken. When chicken begins to cook through, start to break up chicken with a wooden spoon. It should start to look like shredded chicken.
5. When chicken is thoroughly broken up and cooked through, add remaining tablespoon of olive oil, turn heat up to high, and cook chicken until edges begin to get crispy and brown.
6. While chicken is cooking and rice is simmering, place 6 eggs in a small pot filled with water and place on the stovetop over high heat. Bring water to a boil. Once water is boiling, lower temp to medium-low so that water is slightly boiling but not rapidly so, and let eggs cook for 6 minutes. After 6 minutes, remove pot from stove and drain hot water. Run cool water over the eggs until the shells are cool to touch. Once cool, remove shells. Leave eggs whole until ready to serve.
7. When ready to serve, spoon rice porridge into a bowl and top with a handful of chicken. Then top with a few drops of sesame oil and a drizzle of tamari. Next, add fresh cilantro, scallions, and jalapeños to your bowl. Break a soft boil egg in half and place it on top of the herbs. Last but not least, sprinkle entire dish with furikake.
8. Eat, enjoy, repeat, & make again and again!
**This recipe requires you to be cooking many items at once. If this is too much for you, simply soft boil your eggs first and set them aside. Then cook your chicken and set it aside. Cook your rice porridge last so you can serve it steaming hot and everything else will be ready to go!