Cambodian Chicken Rice Porridge

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A soothing, slow-simmered rice porridge from Cambodia, bobor is the ultimate comfort food enjoyed at breakfast or whenever a warm, restorative bowl is needed. Tender shredded chicken, fragrant ginger, and crispy fried garlic make this version hearty enough to serve as a light meal, with a condiment plate of fresh herbs, chilies, and lime to customize each bite.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 12 gFat
• 2.5 gSaturated Fat
• 38 gCarbs
• 1.5 gFiber
• 2 gSugar
• 30 gProtein
• 820 mgSodium
• 520 mgPotassium
• 60 mgCalcium
• 2.4 mgIron
• 8 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the porridge

• 1 cup jasmine rice, rinsed until water runs clear
• 10 cups low-sodium chicken broth
• 1 lb boneless skinless chicken thighs
• 1 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 (1-inch) knob fresh ginger, peeled and thinly sliced
• 1/2 tsp granulated sugar
• 1 tsp kosher salt, plus more to taste

For the garnish and condiment plate

• 3 tbsp neutral oil
• 4 garlic cloves, thinly sliced
• 3 green onions, thinly sliced
• 1/4 cup fresh cilantro, roughly chopped
• 1 Thai red chili, thinly sliced
• 1 lime, cut into wedges
• 2 tbsp soy sauce
• 1 tsp ground white pepper

Directions

1. Bring the chicken broth to a gentle boil in a large heavy pot. Add the chicken thighs and poach for 12-15 minutes until just cooked through, then transfer to a plate and reserve the broth.
2. Heat 1 tablespoon oil in a Dutch oven or wide pot over medium heat. Add minced garlic and sliced ginger and cook for 1-2 minutes until fragrant and lightly golden.
3. Add the rinsed rice to the pot and stir to coat each grain in the aromatics for about 1 minute. Pour in the reserved hot broth along with the sugar and 1 teaspoon salt.
4. Bring the mixture to a boil, then reduce heat to low and simmer uncovered, stirring every 5-7 minutes to prevent sticking, for 45-55 minutes until the rice breaks down into a thick, creamy porridge. Add hot water in 1/2-cup increments if it thickens too quickly.
5. While the porridge cooks, prepare the fried garlic: heat the 3 tablespoons of neutral oil in a small skillet over medium-low, add the sliced garlic, and fry for 2-3 minutes until pale golden. Drain on paper towels.
6. Shred the poached chicken thighs into bite-sized pieces using two forks, discarding any excess fat or gristle.
7. Stir the shredded chicken into the finished porridge and taste for seasoning, adjusting with additional salt or a splash of soy sauce as needed.
8. Ladle the porridge into warm bowls and top each serving with a generous spoonful of crispy fried garlic, a shower of green onions and cilantro, and a pinch of white pepper.
9. Serve immediately with the condiment plate on the side: lime wedges, sliced Thai chili, extra soy sauce, and additional white pepper so each person can season their bowl to taste.

Cook’s Notes

• Stir the porridge often during the final 20 minutes; this is what releases the rice starch and gives bobor its signature creamy texture.
• For a shortcut, use 2 cups of cooked day-old rice and reduce the broth to 6 cups, simmering for only 20-25 minutes.
• Swap the chicken for boneless pork shoulder or flaked white fish like tilapia; adjust simmer time so the protein stays tender.
• Cambodians often enjoy leftover bobor the next day; loosen it with a splash of hot water and reheat gently, stirring to restore creaminess.
• Always make extra fried garlic; it keeps in a jar at room temperature for a week and brightens soups, stir-fries, and steamed vegetables.

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