Bobor Sach Moan (Cambodian Chicken Rice Porridge)
Local name: បបរសាច់មាន់
In short: A soft, soothing rice porridge simmered in ginger chicken broth, topped with shredded chicken, fried garlic, spring onion, pepper and lime. It takes about 1 h 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h 30 min
- Total
- 1 h 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 355 kcal
Bobor is Cambodia's rice porridge, eaten for breakfast, when someone is unwell and on cool mornings. Rice simmers in a light chicken and ginger broth until it breaks down into a creamy, spoonable porridge. It is seasoned with fish sauce and finished at the table with shredded chicken, crisp fried garlic, fresh ginger, herbs, lots of black pepper and a squeeze of lime.
Instructions
- Put the chicken, water, ginger slices and salt in a large pot. Bring to a boil, skim off the foam, then simmer gently for 30 minutes, until the chicken reaches 74°C (165°F).
- Lift out the chicken and strain the broth. Measure 1.5 liters (6 cups) of broth back into the pot, adding water if needed. Shred the chicken, discarding the skin and bones.
- Add the rinsed rice to the broth. Bring to a boil, then simmer, partly covered, for 45 to 60 minutes, stirring often, until the rice breaks down into a thick, creamy porridge.
- Meanwhile, heat the oil in a small pan over low heat. Cook the garlic for 4 to 5 minutes, until pale gold. Drain, keeping the garlic and the oil separate.
- Stir the fish sauce and sugar into the porridge. Add a little hot water if it is too thick. Stir in the shredded chicken.
- Ladle into bowls and top with fried garlic, ginger matchsticks, spring onions, cilantro and pepper. Add a teaspoon of garlic oil and serve with lime and chilies.
Tips
- Stir often toward the end, since the rice starch can catch on the bottom of the pot. A lot of black pepper is typical and it helps balance the sweetness of the rice.
- For a richer bowl, use rice that is 3 days old or add a handful of broken rice. Fish, pork or shrimp can replace the chicken.
Questions and answers
What is the difference between bobor and Chinese congee?
They are similar rice porridges. Cambodian bobor is usually flavored with fish sauce, fried garlic and fresh herbs, and often eaten with a squeeze of lime.
Can I make bobor ahead of time?
Yes. It keeps for 3 days in the fridge and thickens as it cools. Reheat with a splash of water or stock, stirring until smooth.
Can I make bobor in a slow cooker or rice cooker?
Yes. Use 1 part rice to 8 parts liquid on the porridge setting, or cook on low in a slow cooker for 6 hours. Add the chicken and toppings at the end.
How long does it take to make Bobor Sach Moan (Cambodian Chicken Rice Porridge)?
About 1 h 45 min in total: 15 min of preparation and 1 h 30 min of cooking.
How many calories are in Bobor Sach Moan (Cambodian Chicken Rice Porridge)?
About 355 kcal per serving, with 21 g of protein, 42 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 355 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 42 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
