Pospas (Chicken Rice Porridge)

Winters in Minnesota are long and freezing cold. It is already March but we are still deep in the snow. Because I want to be warm, I thought of making hot soup. Being a Filipina, I immediately thought of making porridge Filipino style. We actually have a few versions of this porridge in the Philippines, but since I’m a Cebuana (from Cebu), I decided to make our very own “Pospas” which consists of chicken and rice. Other names of Pospas are “Arroz Caldo” and “Lugaw”. The Chinese call it “Congee”.

Here’s the recipe.

INGREDIENTS:

4 Boiled eggs

2 Tbsp cooking oil (i used grapeseed)

5 cloves garlic, crushed and chopped finely

1/2 of a big onion, chopped

1 inch ginger, peeled and thinly sliced

2 cups chicken meat, cubed

6 cups water

1 cup long grain rice (you can also use brown rice)

2 stalks spring onions, chopped finely

1 teaspoon salt, more or less, if desired (i use sea salt only)

Ground pepper to taste

DIRECTIONS:

Boil the eggs in a pot and set aside.

Heat oil in a medium-sized pot. Saute the garlic until slightly brown.

Put in onion and ginger. Saute for a minute.

Put in the chicken and cook until it’s no longer pink.

Add the water, rice and salt. Let it boil, stirring occasionally. Simmer for 50 mins to 1 hr in low heat.

When the soup begins to thicken, put fire/heat off and add the spring onions and ground pepper.

Serve hot with sliced boiled eggs.

Most versions have it served topped with roasted garlic.

Enjoy and keep warm!😋

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