Recipe
Bobor (recipe)
Jasmine rice simmered in poaching stock until soft, served with shredded chicken, lettuce, sprouts and herbs.
This bobor recipe makes borbor sach moan, Cambodian chicken rice porridge, served over lettuce and bean sprouts with herbs, chili oil and fried garlic.[1] Terence Carter published it on Grantourismo Travels in June 2020. The dish is thought to have Chinese origins and belongs to Cambodian-Chinese culinary heritage. Good chicken stock is the base of its flavor, and the recipe makes four servings.[1]
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 chili oil
- 1 bunch coriander
- 1 bunch sawtooth coriander
- 1 tbsp fried garlic
Method
- The chicken breasts are heated in the water over medium heat until cooked through, to 70 °C (158 °F).
- The chicken is lifted out to cool, and the stock is skimmed.
- The rice and salt simmer in the stock over medium-low heat for about 20 minutes, until tender but still slightly firm.
- The porridge is seasoned with fish sauce and taken off the heat.
- The cooled chicken is shredded with two forks.
- Lettuce and bean sprouts go into the serving bowls first, followed by the porridge and the shredded chicken.
- Pepper, herbs, chili oil and fried garlic finish each bowl, and the porridge is served at once.
The recipe takes about 10 minutes to prepare and 25 minutes to cook, and uses a meat thermometer to check the chicken.[1]