This delicious and economical recipe comes to us from Mary Jo Thoresen, former pastry chef at Chez Panisse and the beloved restaurant JoJo in Piedmont. (You can now find her wares through the Pop-Up General Store; see the store’s Facebook page.) Mary Jo will be supplying the occasional recipe for interesting ways to use your Soul Food Farm chickens and eggs.
Soul Food Chicken Porridge
Mary Jo Thoresen
2 Soul Food Farm roasted-chicken carcasses
1 1/2 cups japanese short-grain rice
12 cups water
Soy sauce, sesame oil, minced ginger, scallion, cilantro, hot bean paste, and salt to taste
- Put the carcasses in a large pot, pour water in along with the rice, bring to a boil, then turn down very low for about an hour, stirring occasionally.
- Fish out the carcasses and place on a plate to cool down a bit, while the rice continues to cook.
- Pick off all the little meat bits you can find and put them back into the pot. Cook for another hour, stirring occasionally.
- Taste and add salt to your liking. Then fill your bowl and add soy, sesame oil, minced ginger, scallion, cilantro and hot bean paste.
