## iNGREDIENTS

##### SIMPLi Amaranth

##### SIMPLi Tri-Color Quinoa

##### SIMPLi Peruvian Pink Salt and ground black pepper

##### Jasmine rice or glutinous rice

##### Gelatinous Chicken Bone Broth (page 48) or spring water

##### Bone-in, skin-on pasture-raised chicken breasts or thighs

##### Garlic cloves, minced

##### Grated fresh ginger

###### 1/4 cup

###### 1/4 cup

###### to taste

###### 1/2 cup (190g)

###### 8 to 10 cups (2–2.4L)

###### 1 pound (450g)

###### 2 or 3

###### 1 tsp

## iNSTRUCTIONS

1. Put the rice in a bowl, cover with water, and soak overnight. Drain, rinse the rice under cold running water, and drain again. Repeat until the water runs clear. For a smooth porridge, put the rice in a strainer, set it over a bowl, and put it in the freezer for 2 hours.
2. In a large pot, bring the broth to a boil over high heat. Add the chicken, garlic, and ginger, reduce the heat to medium-low, cover, and simmer for 30 to 45 minutes, until the chicken is fully cooked and falls off the bone. Using tongs, transfer the chicken to a cutting board and, when cool enough to handle, slice the meat, discarding the bones.
3. While the chicken is cooling, increase the heat to medium-high and add the rice, uncooked [amaranth](/content/collections/ingredients/products/amaranth/index.html), and uncooked [tri-color quinoa](/content/collections/ingredients/products/tri-color-quinoa/index.html) to the pot. Cook, stirring occasionally, until the rice is fully cooked and has the desired consistency, 30 minutes to 1 hour. Add more liquid for a more soup-like consistency or continue to simmer to thicken up to the consistency of porridge.
4. Return the sliced chicken to the pot. Season with [Peruvian pink salt](/content/collections/ingredients/products/peruvian-pink-salt-1/index.html) and pepper to taste. Serve hot, with your desired toppings.

This recipe excerpt is taken and adapted from [The Nourishing Asian Kitchen: Nutrient-Dense Recipes for Health and Healing by Sophia Nguyen Eng](https://www.amazon.com/Nourishing-Asian-Kitchen-Nutrient-Dense-Recipes/dp/1645022161). Used with permission from Chelsea Green Publishing. Available in print and ebook wherever books are sold.

### Variations:

By adding additional grains to your porridge, you can increase the nutrient density and make a more satisfying and nourishing dish. I recommend substituting one of the following grains for half of the rice:

- Brown rice adds a nutty flavor and extra fiber to your porridge.
- Quinoa is high in protein and provides a slightly crunchy texture.
- Steel-cut oats are less processed than rolled oats and add a pleasantly chewy texture.
- Millet is a gluten-free grain that is high in protein and has a slightly sweet flavor.
- Buckwheat is another gluten-free grain that adds a nutty flavor to porridge.
- Amaranth is a tiny grain that is high in protein and has a slightly sweet and nutty flavor.