Description
A comforting and flavorful rice porridge made with tender oxtail, perfect for any meal.
Ingredients
Scale
- 2 pounds oxtail
- 1 cup jasmine rice
- 10 cups chicken broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger, sliced
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt to taste
Instructions
- In a large pot, brown the oxtail on all sides. Remove and set aside.
- In the same pot, sauté the onion, garlic, and ginger until fragrant.
- Add the oxtail back to the pot along with the chicken broth, soy sauce, and a pinch of salt.
- Bring to a boil, then reduce heat and simmer for 2-3 hours until the oxtail is tender.
- Remove the oxtail, shred the meat, and return it to the pot.
- Add the jasmine rice and cook until the rice is soft, about 20-30 minutes.
- Before serving, stir in sesame oil and garnish with green onions.
Notes
- Consider adding toppings like fried shallots or chopped cilantro for extra flavor.
- Can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg