A Lo Hon Ja Recipe

Rinse the glutinous rice and jasmine rice separately under cold water until the water runs mostly clear to remove excess starch. Combine both rinsed rices in a bowl and cover with 2 cups of water. Soak for 30 minutes to 1 hour (optional but yields creamier porridge). Drain and set aside.

In a large heavy-bottomed pot, bring 8 cups of chicken or vegetable stock to a steady simmer over medium heat. Add the sliced ginger and 1 tsp kosher salt.

Add the drained rice to the simmering stock. Stir once to distribute, then reduce heat to low–medium so the pot maintains a gentle simmer (small steady bubbles). Cook uncovered, stirring occasionally to prevent sticking, for about 45–55 minutes until the rice breaks down and the mixture is creamy. Add a little extra hot water or stock (up to 1–2 cups) if it becomes too thick; porridge should be spoonable and slightly runny.

Taste and adjust seasoning with the remaining 0.5 tsp kosher salt if needed. Remove and discard the ginger slices before serving or leave them for extra flavor.

Rehydrate dried ingredients

Place dried shiitake mushrooms in a bowl and cover with hot water. Soak for 20–30 minutes until softened. Reserve the soaking liquid, strain it to remove grit, and add up to 1/2 cup of this mushroom soaking liquid to the porridge for extra depth. Slice the rehydrated shiitakes thinly and set aside. Lightly rinse the dried scallops and dried shrimp to remove surface sediment, then soak both briefly (10–15 minutes) in warm water to soften; reserve that soaking liquid as well.

In a small skillet over medium heat, brown the sliced Chinese sausage for 2–3 minutes until it renders fat and slightly crisps at the edges. Remove and set aside. Use the rendered fat (if desired) to sauté aromatics.

In the same skillet (or in a separate pan), add 1 tsp of the reserved sausage fat or 1 tsp neutral oil. Sauté the sliced shallot over medium heat until translucent and lightly caramelized, about 3–4 minutes. Add minced garlic and cook another 30 seconds until fragrant. Add the sliced shiitake mushrooms, drained dried shrimp, and shredded dried scallop pieces; stir to combine and cook 1–2 minutes to meld flavors. Remove from heat.

When the porridge is nearly done (last 8–10 minutes), stir in the bite-sized chicken pieces and the mushroom/dried seafood mixture so they cook through in the simmering porridge. If using soft tofu, gently fold it in during the last 3–4 minutes so it warms without breaking apart. Continue simmering until the chicken is cooked through (internal pieces reach opaque and tender).

Stir in light soy sauce, oyster sauce, white pepper, sesame oil, and rice vinegar (if using) into the porridge. Taste and adjust — add more soy for saltiness, a bit more oyster sauce for umami, or a pinch more white pepper for warmth. Simmer an additional 1–2 minutes to marry flavors.

Ladle the porridge into bowls and top each serving with browned Chinese sausage slices, a spoonful of the mushroom/dried-seafood-aromatic mixture, sliced scallions, crispy fried shallots, cilantro leaves, and a sprinkle of toasted sesame seeds. Finish with a light dusting of white pepper to taste.

Serve hot with soy or chili sauce on the side. Leftover porridge keeps in the fridge for up to 2 days; reheat gently with a splash of water or stock to restore creamy texture.