Bring 4 gallons (16 quarts) water and the rice to a rolling boil, and then add the whole chickens. Add the rib eye steak and sweet shrimp. Cover the pot with a lid, but vent it slightly with two chopsticks. Braise for 1 hour, and then season with fish sauce, grated ginger and salt. Allow the chickens to rest in the porridge until cooled, and then pull them out before serving. Slice the steak and add the slices to the porridge.
Soft-boil the eggs, peel and soak in soy sauce.
To serve, pour a good-sized serving of porridge into a large bowl and garnish with an egg, chopped scallions and cilantro.
Reserve the chickens for another dish calling for cooked chicken.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Danny Bowien