Cambodian Chicken Rice Porridge Recipe for Borbor Sach Moan
This Cambodian chicken rice porridge recipe makes borbor sach moan, Cambodia’s congee. Often called Khmer borbor sach moan, this chicken rice porridge is actually a dish of Chinese origin and part of the Cambodian-Chinese culinary heritage rather than a Khmer dish, but it’s become a comfort food favourite of all Cambodians.
Servings: 4 People
- 250 g chicken breast fresh, skin off
- 2 l water fresh, home-made
- 300 g jasmine rice rinsed and drained
- 2 tsp salt
- 2 tbsp fish sauce to taste
- 1 head round lettuce cut into long thin strips
- 100 g bean sprouts
- ground pepper to taste
- 2 tbsp chilli oil
- 1 bunch coriander
- 1 bunch sawtooth coriander
- 1 tbsp fried garlic
Make the stock first: to a large soup pot, pour in the water and chicken breasts. Cook over medium heat until the breasts are fully cooked, at 74˚C. Remove the breasts from the stock and set aside to cool. Skim off any impurities that rise to the surface of the stock.
Add the rice and salt to the stock. Reduce heat to medium-low and leave to cook for around 20 minutes, until rice is tender but still has a little bite.
Taste and adjust the seasoning by adding fish sauce. Remove the pot from the heat.
When the chicken has cooled a little, shred the chicken breast meat with two forks.
Place lettuce leaves and some of the bean sprouts at the bottom of the serving bowls. Ladle the congee into bowls and top with shredded chicken. Season with pepper and garnish with fresh aromatic herbs and fried garlic. Serve immediately.
Calories: 624kcal | Carbohydrates: 85g | Protein: 34g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 2678mg | Potassium: 1141mg | Fiber: 3g | Sugar: 12g | Vitamin A: 860IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 3mg