Chef Jess DeGuzman: Sunda New Asian

The word “porridge” always reminds us of fairytales. With its fresh ginger, dark sesame oil, and (surprise!) eggs, this Asian-inspired dish does seem to possess some magical healing properties for the body and soul.

Broth Ingredients:
4 cups low-sodium chicken broth
2 cups water
1 cup cilantro stems
3 lime rind strips
4 crushed garlic cloves
4 bay leaves
1 1/2 lbs boneless chicken breast halves
1 1/2 oz sliced ginger
1 small white onion, coarsely chopped
1 small carrot, coarsely chopped

Porridge Ingredients:
1 tbsp dark sesame oil
1 medium white onion, vertically sliced
1 cup long-grain white rice
1 1/2 tbsp minced fresh ginger
6 minced garlic cloves
1 1/2 tbsp fish sauce
3/4 cup cilantro leaves
3/4 cup sliced green onions
6 large hard-cooked eggs, halved  
Directions:
1. To prepare broth, combine first ten ingredients in a large Dutch oven. Bring to a boil.
2. Reduce heat to low and simmer 20 minutes or until chicken is just cooked through, skimming off and discarding foam as needed.
3. Strain broth through a fine sieve to yield five cups and discard solids.
6. Remove chicken meat from bones and shred. Discard skin and bones.
 7. To prepare porridge, heat oil in a large saucepan over medium heat and swirl to coat.
8. Add sliced white onion and cook five minutes or until softened, stirring occasionally.
9. Add rice, ginger and garlic and cook 30 seconds, stirring constantly.
10. Add five cups broth and bring to a boil.
11. Cover and cook 35 minutes or until thick and rice begins to break down, stirring occasionally. (Mixture should be the consistency of rice pudding).
12. Stir in chicken and fish sauce and cook for two minutes or until thoroughly heated.
12. Spoon about one cup porridge into each of six bowls. Top each serving with two tablespoons cilantro, two tablespoons green onions, and two egg halves.

…and for the soul: DeGuzman loves his ladybird. He says “getting to spend time with my wife after a hard day’s work” is his personal soul soother.

Sunda New Asian, 110 West Illinois Street (between LaSalle Drive and Clark Street); 312-644-0500.