- A whole chicken (about 3 pounds)
- 1 ½ cups of garlic cloves
- 1 ½ cups of rice
- 2 eggs
- 3 green onions
For 2 kinds of dipping sauce:
- Salt and pepper
- soy sauce, vinegar
- hot pepper flakes
- green onion
- sesame seeds
- Soak 1½ cups of rice in cold water for 1 hour. *tip: if you like thinner soup style, use 1 cup of rice; if you like thicker porridge style, use 1½ cups rice
- Wash and drain the whole chicken.
- Trim the fat from the chicken’s stomach area with scissors; cut off the tip of bum part.
- Place the chicken in a large pot and add 12-13 cups of water.
- Add 1½ cups of garlic cloves and bring to a boil over high heat for about 40 minutes.
- Turn down the heat to low-medium and cook 20 more minutes.
- Rinse and drain the rice, and add to the boiling chicken porridge.
- Remove any fat floating on top of the soup with a spoon or ladle.
- Keep boiling with the lid closed for another 30 minutes. *Tip: lower the heat if it boils over
- Chop 3 stalks of green onion and beat 2 eggs and set aside.
- Check if the chicken is cooked tender or not by poking the meat with a fork or chopsticks. It’s usually tender after 1½ hour of cooking, but if it’s not tender enough, cook a little longer.
- Add 1 tbs salt to the soup and mix it with your spoon. The amount of salt depends on your taste, so use more or less as you like.
- Ok, now time to serve! Make 2 kinds of dipping sauce:
- Mix 1 tbs salt and ¼ ts black ground pepper in a small bowl
- Mix these ingredients in a bowl (this is my father’s favorite dipping sauce whenever he had this dish):
- 2 tbs soy sauce, 1 tbs vinegar, 1 tbs chopped green onion, 1 ts sugar, 1 ts roasted sesame seeds, and 1 ts hot pepper flakes.
Now back to the chicken soup:
- Add the chopped green onions (from #10).
- Add the beaten eggs. Pour them in and wait for 10 seconds before stirring, to let them cook.
- Your chicken soup (or porridge) is ready! Turn the heat off and serve.
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