• 1 1/2 cups rice
  • 12 cups chicken broth  (or water with a couple of Knorr bouillon cubes)
  • 1 lb ground pork
  • 2 cloves garlic minced
  • 1/4 cup soy sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 3-inch piece fresh ginger cut into thin slices
  • fresh cilantro
  • 2 scallions
  • fried sliced garlic
  1. Rinse the rice then place in pot with broth, bring to boil, then simmer until rice is porridge like- approx. 45 minutes.

  2. Combine above ingredients and when rice is porridge-like, then pinch off ~1” pieces and drop them into the porridge.

  3. Add the ginger to the porridge after the sausage and cook for 5 minutes – until the meat is cooked through.

  4. Thinly slice garlic, fry it in canola oil, drain on paper towels and salt while hot. Save the oil for use in salads. 

    Garnish porridge with the greens and garlic!