Ingredients & Substitutes

Instructions

1. 1

   Rinse 1.5 cups of jasmine rice thoroughly under cold water until the water runs clear, then set aside.

2. 2

   In a large pot, combine the rinsed 1.5 cups jasmine rice with 6 cups of chicken broth, bring to a boil, then reduce heat to low and simmer for 45-60 minutes, stirring every 10 minutes to prevent sticking, until the rice has broken down into a thick porridge.

3. 3

   In a separate medium pot, combine 4 cups of water, 2 tablespoons of harissa paste, 2 inches of fresh ginger (sliced), and 4 cloves of garlic (minced), bringing the mixture to a gentle simmer over medium-low heat.

4. 4

   Carefully add 1 boneless, skinless chicken breast to the simmering harissa broth and poach for 18-20 minutes, or until the internal temperature reaches 165°F (74°C); remove the chicken from the broth, shred it into bite-sized pieces, and set aside.

5. 5

   Strain the harissa poaching broth to remove the ginger slices and minced garlic, returning the infused liquid to the pot, then stir in 3 tablespoons of fish sauce, 1 tablespoon of fresh lime juice, and 1 teaspoon of granulated sugar until fully dissolved.

6. 6

   To serve, ladle approximately 1.5 cups of the hot rice porridge into an individual bowl, top with 3-4 ounces of the shredded poached chicken, a generous sprinkle of 1 small thinly sliced shallot, and then carefully pour about 1/2 cup of the warm harissa-infused poaching broth over everything, finishing with a garnish of 1/4 cup of fresh chopped cilantro and 1/8 cup of fresh chopped mint leaves.