Rice Porridge with Soy Eggs

You can cook rice for this porridge in vegetable broth or even in water - in the latter case, it is advisable to increase the amount of chicken meat by two to three times. This porridge turns out to be very tasty thanks to the use of ready-made grilled chicken.

Ingredients

• 4 eggs
• 400-600 ml soy sauce
• 2 tbsp. l. Sahara
• 200 g sushi rice
• 1 liter chicken broth
• 200 g grilled chicken legs and thighs
• 1.5-2 cm fresh ginger root
• 50 g butter
• 2-4 stalks of green onions
• 50 g roasted peanuts
• a handful of cilantro leaves
• salt

Directions

1. Cover the eggs with cold water. Salt the water well. Bring to a boil and cook for 6 minutes. Remove from heat and cover eggs with cold water. Cool slightly and peel gently.
2. In a saucepan, combine the soy sauce and sugar. Add 150 ml of drinking water. Stir. Dip the eggs in the solution: they should be completely covered with liquid. You can put a small load on top. Leave on for 2 hours.
3. Place the rice in a bowl and rinse with cold running water. It should become transparent. Transfer to a saucepan.
4. Add chicken stock to the rice. Bring to a boil over high heat. Reduce heat and simmer for 25 minutes. If you need a thin porridge, pour in a little more drinking boiling water.
5. Cut the chicken into small strips. Grate ginger on a fine grater, mix with chicken and add to rice porridge along with butter. Stir vigorously. Warm up, 1-2 minutes.
6. Finely chop the onion and cilantro. Remove the eggs from the soy solution. Do not pour out all of it, leave 4 tbsp. l. Wipe the eggs with a paper towel and cut in half. Divide the porridge into 4 plates or bowls. Add eggs and herbs. Drizzle with soy marinade and serve.