Bobor Cambodian Chicken Rice Porridge
A soothing pot of rice simmered to creamy softness with chicken and ginger, then topped with crisp shallots, lime and chilli.
- Time1 hr 15
- LevelEasy
- Costabout £2.01 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice well. Put the chicken, rice, water, sliced ginger, garlic, fish sauce and salt in a large pan and bring to the boil, skimming off any foam.
- 2
Reduce to a low simmer, partly cover and cook for 50 minutes, stirring from time to time so it does not catch, until the rice has broken down into a thick, creamy porridge. Add a little hot water if it gets too thick.
50 min - 3
Meanwhile fry the shallots in the oil in a small pan over a medium heat for 6 to 8 minutes, stirring, until deep golden and crisp. Lift out onto kitchen paper and keep the oil.
7 min - 4
Lift the chicken out onto a board, pull the meat from the bones in shreds and stir it back into the porridge. Taste and add more fish sauce if needed.
- 5
Blanch the beansprouts in boiling water for 20 seconds and drain.
- 6
Ladle the porridge into bowls. Top with the beansprouts, matchsticks of ginger, spring onion, coriander, crisp shallots and a spoon of the shallot oil. Serve with lime, chilli and tamari at the table.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.