chicken soup update to juk, a.k.a. rice porridge

The soup I made on the weekend is even better now, with the flavors truly settling in. I added quite a bit more rice, cooked chicken thighs, and punched it up with ngouc mam to make a juk. See, the chicken thighs started out as a curry two weeks ago (yes, I froze it, silly). With the chicken broth, rice, and additional water, the spices are not as strong – I still want the ginger to dominate – but provide good flavor. Brought it to work in a Zip-Loc Twist n’ Loc (these are expensive…haven’t decided if they are worth it yet). Eating lunch at my desk, ok, not advised, got me envious sniffs and inquiries as to whether there was ginger in it. Oh yes, there is…and it’s all mine!

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One response to “chicken soup update to juk, a.k.a. rice porridge

  1. like the new design. now stop geeking around & get back to writing. this is good stuff.

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