Can I make this porridge vegetarian?
Yes, omit the chicken and use vegetable broth. You can add mushrooms or tofu for extra protein.
BREAKFAST
Cambodian Savory Rice Porridge with Chicken and Fermented Soybeans
This comforting Cambodian savory rice porridge, known as Borbor Sach Moan, is a hearty breakfast or light meal. It features tender chicken and the unique umami depth of fermented soybeans, creating a truly satisfying dish.
HOW TO MAKE IT
Let's cook.
01
Rinse the jasmine rice thoroughly under cold water until the water runs clear. Drain well.
02
In a large pot, combine the rinsed rice and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
03
While the rice simmers, heat 2 tablespoons of vegetable oil in a separate pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
04
Add the chicken pieces to the pan and cook for 5-7 minutes, or until lightly browned and cooked through. Stir in the fermented soybeans, fish sauce, and white pepper. Cook for 2 minutes more.
05
Once the rice has simmered for 30 minutes, it should be soft and starting to break down. Add the cooked chicken and fermented soybean mixture to the pot of porridge. Stir well to combine.
06
Continue to simmer the porridge for another 10 minutes, uncovered, stirring occasionally, until it reaches your desired consistency. If it becomes too thick, add a little more chicken broth or water.
07
Taste and adjust seasoning with additional fish sauce or white pepper if needed. Serve hot.
About This Recipe
This comforting Cambodian savory rice porridge, known as Borbor Sach Moan, is a hearty breakfast or light meal. It features tender chicken and the unique umami depth of fermented soybeans, creating a truly satisfying dish.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can toast the dry rice in a little oil before adding the broth. This adds a nutty depth to the porridge. Garnish with fresh herbs like cilantro or green onions for added freshness.
Easy Substitutions
You can substitute chicken breast for thighs, though thighs offer more flavor and tenderness. If you can't find fermented soybeans, a small amount of light soy sauce and a pinch of sugar can offer a similar umami profile, though the flavor will be different. Vegetable broth can replace chicken broth for a vegetarian version, omitting the chicken.
Storage & Reheating
Store leftover porridge in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened too much.
Serving Suggestions
Serve this Cambodian savory rice porridge with a drizzle of chili oil, a squeeze of lime, a sprinkle of crispy fried shallots, or a side of pickled vegetables for extra flavor and texture. A soft-boiled egg can also be a delicious addition.
Common Mistakes
1. Not rinsing the rice: This can lead to a gummy or overly starchy porridge. Always rinse until the water is clear. 2. Not stirring the porridge: The rice can stick to the bottom of the pot and burn if not stirred regularly, especially during the initial simmering. 3. Over-salting: Fermented soybeans and fish sauce are both salty, so taste before adding extra salt. 4. Cooking on too high heat: This can cause the porridge to boil over or burn quickly. Maintain a low, gentle simmer.
Frequently Asked Questions
What is the best type of rice for porridge?
Jasmine rice is excellent for its soft texture when cooked down, but short-grain rice can also be used for a creamier consistency.
Can I prepare this in a slow cooker?
Yes, combine rinsed rice, broth, and chicken in a slow cooker on low for 4-6 hours, or until rice is tender. Add the sautéed garlic and fermented soybeans during the last hour.
How can I make this spicier?
Add sliced fresh chilies or a dash of chili oil when serving.
What if my porridge is too thick?
Simply add more chicken broth or water, a quarter cup at a time, until it reaches your desired consistency.
MORE TO KNOW
Fermented soybeans (often labeled as tauco or douchi/salted black beans) are a key ingredient in many Southeast Asian and East Asian cuisines, providing a deep, savory, and slightly salty flavor. Rinsing them before use helps to reduce their saltiness and remove any excess brine. The long simmering time for the rice is crucial for achieving the characteristic creamy, broken-down texture of a good savory porridge.
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