Chicken soy sauce with rice congee or plain rice soup. With the same old pan,left some of garlic,fry chicken until no longer pink,seasoning,add sesame seeds,stir until juice from chicken and sauce get dry,sauce coat chicken pieces,transfer to serving plate Bobar can be eaten plain or with a variety of side dishes and toppings such as soy sauce, added to enhance taste, also eaten with dried salted fish or chhakhvay (ឆាខ្វៃ fried bread stick). There are two main versions of bobar, plain congee, and chicken congee, rice soup. The chicken rice soup, Bobor Sach Mon.
Turn off the heat and stir in the edamame and chicken.
Stir occasionally so that the rice doesn't clump or stick at the bottom.
Pound or grind the garlic, cilantro and white pepper together into a coarse paste.
You can have Chicken soy sauce with rice congee or plain rice soup using 12 ingredients and 4 steps. Here is how you cook it.
Ingredients of Chicken soy sauce with rice congee or plain rice soup
- Prepare 1 of large chicken breast,cubed.
- It's 10 clove of garlic or less.
- It's 1 bunch of spring onion.
- It's 1/2 tbsp of oyster sauce.
- You need 1/2 tbsp of soy sauce.
- You need 1/2 tsp of brown sugar.
- It's 1/2 tsp of black soy sauce,or sweet soy sauce.
- Prepare 1 tsp of sesame oil.
- Prepare 1 tsp of sesame seeds.
- You need 1 of oil to fry garlic.
- It's 2 of bowls of rice congee.
- Prepare 1/4 tsp of pepper to taste.
Transfer to a bowl and add the pork, oyster sauce and soy sauce. Make the soup: In a large heavy pot, combine the rice and stock and bring to a gentle boil, then reduce to a simmer. Note: Keep in mind that you'll be adding a little soy sauce to the soup before eating, which will also add to the saltiness. The beauty of this Vietnamese chicken rice soup is how just a few ingredients can really shine.
Chicken soy sauce with rice congee or plain rice soup step by step
- Boil cooked rice (half cup of cooked rice and 1 and a half cup of water) with little salt on low heat until soft,or check in my rice congee recipe use rice cooker https://cookpad.com/us/recipes/363382-kanyas-rice-congee.
- Fry minced garlic until light gold on the pan,remember the colour will be darker when you transfer to the plate,so stop fry while you see light gold :),chop spring onion,set aside.
- With the same old pan,left some of garlic,fry chicken until no longer pink,seasoning,add sesame seeds,stir until juice from chicken and sauce get dry,sauce coat chicken pieces,transfer to serving plate.
- To serve : hot rice congee,soy chicken both top with fry garlic and spring onion :).
I loved the broth produced by just the simmering of the chicken legs in the fish sauce, the skin of the chicken gave a bit of body to the broth and easily slipped off when I removed the chicken to shred it off the bone. This casserole is SUPER easy to make. Start with spreading some cooked chicken in the bottom of a baking dish. Next whisk together a packet of chicken gravy, chicken broth, and cream of chicken soup. Finally, combine melted butter, flour, pepper, and buttermilk.