Bobor (recipe)
| Bobor (recipe) | |
|---|---|
| Dish | Bobor |
| Recipe language | English |
| Adapted from | Terence Carter, Grantourismo |
| Instructions | Recipe available |
| Yield | Four people |
| Preparation time | 10 minutes |
| Cooking time | 25 minutes |
| Subjects | Food & Foodways |
Jasmine rice simmered in poaching stock until soft, served with shredded chicken, lettuce, sprouts and herbs.
This page records one documented preparation of Bobor, summarised from a published recipe. (Grantourismo)
Ingredients
- 250 g chicken breast, skin off
- 2 l water
- 300 g jasmine rice, rinsed and drained
- 2 tsp salt
- 2 tbsp fish sauce, to taste
- 1 head round lettuce, cut into long thin strips
- 100 g bean sprouts
- Ground pepper, to taste
- 2 tbsp chilli oil
- 1 bunch coriander
- 1 bunch sawtooth coriander
- 1 tbsp fried garlic
Preparation
- Heat the water with the chicken breasts until the chicken reaches 70 C.
- Lift out the chicken, let it cool and skim the stock.
- Simmer the rice and salt in the stock about 20 minutes.
- Adjust the seasoning with fish sauce and take the pot off the heat.
- Shred the cooled chicken with two forks.
- Divide the lettuce and bean sprouts among serving bowls.
- Ladle in the porridge and add the shredded chicken.
- Finish with pepper, herbs, chilli oil and fried garlic and serve at once.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.