Aga'ga' Mannok (Chicken Rice Porridge)

Instructions

1. Heat the oil in a large pot and fry the garlic, onion and ginger for 4 minutes.
2. Add the chicken pieces and brown them for 5 minutes, turning them over.
3. Pour in the water, bring to the boil, skim the surface and let it simmer for 30 minutes.
4. Remove the chicken, shred the meat by pulling out the bones and skin, then return the meat to the pot.
5. Add the rinsed rice and cook over low heat for 30 minutes, stirring often, until you have a creamy porridge.
6. Season with salt, pepper and fish sauce to taste.
7. Serve hot, sprinkled with spring onions and coriander, with lime wedges on the side.