Feeling under the weather, we modified Andrea Nguyen’s chicken back and celery rice (http://piglettedc.tumblr.com/post/116232038826/vietnamese-chicken-back-and-celery-rice-recipe) to make a comforting porridge. First, using a pressure cooker, we combined two large chicken backs and some additional chicken skin (from freezer), about 6 inches of peeled ginger (cut into 1-inch penny slices and each lightly smashed), 2 large shallots (peeled and roughly cut), and 12 cups water. Once the pressure cooker reached high pressure, we cooked at steady pressure for 30 mins and then followed the natural release method to let the broth flavors develop. Second, using a hand strainer, we discarded the ginger and onion. We also removed the chicken parts and then carefully removed the meat, discarding the skin and bone. Third, we ladled out 6 cups of the chicken broth into a smaller pot, seasoned with a dash of salt (½ tsp) and a generous amount of black pepper (2 tsp), brought to a boil, and then reduced to a simmer. We then added 2 rice cooker cups (the next time, we will reduce to 1 rice cooker cup) uncooked jasmine rice to the broth (at a gentle boil), covered, and cooked on a simmer until tender (about 15 mins). Fourth, we cleaned and trimmed 4 celery stalks and thinly sliced them on a diagonal (¼” slices) and then set aside. Around 10 mins after the rice started cooking in the broth, we added the celery slices and the chicken meat (about ¼ cup) to the pot. Once the rice was tender, we removed from the heat and seasoned to taste with fish sauce (1 tsp). At the end of cooking, we found the rice absorbed more liquid than expected, so we added more broth (about 2 full ladles, or 1 cup) to the rice soup to make the consistency soupier. As the rice continued to absorb liquid over time, we eventually used up all of the remaining broth. (Dec. 2018)
Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Cooking Adventures 