Chicken Rice Noodle Porridge

This Chicken Rice Noodle Porridge is the gourmet version of the Jasmine Rice Porridge. This porridge, also known as 'khao biek', is a Sanoubane's favourite comfort food.

Soup Recipe: Chicken Rice Noodle Porridge1 cup chopped chicken pieces
Chicken bone (optional)
3 to 4 cups water
1 teaspoon salt
2 tablespoons oil
2 tablespoons chopped garlic
1 cup rice flour
1 cup glutinous rice flour
1 cup boiling hot water
Tapioca starch

Sides:
Soy sauce
Fried garlic
Dry chili flakes
Oil & garlic chili sauce
Chopped green onions and cilantro

For Chicken broth: In a pot over high heat, crisp garlic and oil. Add chopped chicken are stir fry until cooked. Add water, salt and chicken bone. Bring broth to boil. Scoop out any foam residue from broth. Reduce heat to medium and cover.

For Noodle: Mix rice flour, glutinous rice flour and boiling hot water. Knead rice dough for 3 minutes. On a flat surface, sprinkle tapioca starch. Roll out rice dough until it is 15 centimeters long, 3 millimeters thick and cut noodles about 5 millimeters apart. Use tapioca starch to sprinkle where dough is sticky.

Chicken Rice Noodle Porridge Individual bowls:
Add noodles to broth and cook noodle for 3 to 5 minutes. Laddle on to individual serving bowls. Add ½ teaspoon fried garlic, ½ teaspoon chili flakes, ½ oil & garlic chili sauce, 1 teaspoon soy sauce, chopped green onions and cilantro. Mix and enjoy.