Chicken Pospas with Hard-Boiled Eggs

Ginger-rich chicken rice porridge for a generous gathering.

Ingredients

Chicken and broth

• Bone-in chicken — 2.1 kg
• Water — 12 L to start, plus extra hot water if needed
• Ginger — 300 g, peeled and cut into thin strips
• Garlic — 150 g, minced
• Onions — 600 g, chopped
• Cooking oil — 250 mL
• Patis — 250 mL, then adjust
• Chicken powder — 8 tablespoons, then adjust
• Ground black pepper — 2 tablespoons
• Salt — as needed

Rice

• Regular white rice — 1.75 kg, washed and drained

Eggs and toppings

• Eggs — 30 pieces, hard-boiled and peeled
• Spring onions — 4 bunches, finely sliced
• Fried garlic — 200 g
• Calamansi — 30 pieces, halved
• Extra black pepper — optional

Method

• Hard-boil the eggs, cool in ice water, peel and refrigerate. Simmer chicken with water and one-third of the onion and ginger until tender and at least 74°C in the thickest part. Strain and save the broth; debone and shred the chicken.
• Heat oil in a pot large enough for the batch. Sauté garlic, remaining onion and ginger. Add shredded chicken and about 100 mL fish sauce; cook 3–5 minutes.
• Stir in washed rice and cook 3–4 minutes without scorching. Add 10 L hot broth, bring to a boil, then gently simmer 35–50 minutes, stirring the bottom every few minutes.
• Add remaining broth gradually. Once the rice is fully soft, season with the remaining fish sauce, chicken powder and pepper. Taste before adding salt; simmer another 5–10 minutes.
• Keep the porridge slightly thinner than the desired serving texture. Portion into 25 generous bowls, with one egg each, spring onion, fried garlic and calamansi. The extra eggs are spares; keep the finished food hot until serving.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗