A comforting Filipino chicken and rice/oats porridge that's perfect for merienda, featuring chicken, steel-cut oats, and seasoned to perfection with ginger, garlic, and fish sauce.
1: Brown chicken thighs in a pressure cooker.
2: Sauté onion, garlic, and ginger.
3: Toast steel-cut oats.
4: Deglaze with chicken stock.
5: Add fish sauce, white pepper, and the rest of the stock.
6: Cook in the pressure cooker for 10 mins, then natural release for 10 mins.
7: Shred chicken, add it back to the oats.
8: Garnish with scallions, fried shallots, lemon/calimansi, and optional egg.
