OK so while I'm eating my chia choco porridge it hit me that maybe i can try and use this chia and flaxseed combo into a savory application.
arroz caldo which is basically a chicken rice con gee usually eaten with boiled egg or deep fried tofu. this dish holds a special place in my heart, i remember when i was young, oh well even when i was already an adult when i get sick this Filipino porridge will be the first thing i want to eat. why? i really don't know why or whats the reason, but if you have any Filipino friends ask them what they want to eat when they are sick and I'm sure most of them will tell you "lugaw" which is the Filipino term for this chicken rice porridge.
1 tbsp of finely chopped onion
1 tbsp of finely chop fresh ginger
2 cloves of finely chopped garlic
1/2 tsp of black pepper
1 tsp of fish sauce ( you can use salt instead of this)
1 tbsp of oil
1 1/2 cup of diced small cubed chicken thigh
1/4 cup chia seeds
1/4 cup flaxseed meal
3 cups of chicken stock or water, add more later if you want a thinner soup
1 tbsp of calamansi or lemon juice
garnish: hard boiled egg, chopped fried garlic and finely chopped green onions ( which i don't have but i really wanna cook this so if you have any at your fridge right now add it)
heat your pan
add your oil
add the chopped onion
when your onion starts to sweat add your ginger then your garlic, the reason were adding the garlic last is to prevent it from burning or getting too dark.
then add your chicken, salt and pepper and let it caramelized the more color your chicken gets, the more flavor your broth will have
then when your chicken had some color already add your chicken stock or water let it boil until your meat is tender
then add you chia and flaxseed meal and mix it till it thickens
add more salt and pepper according to taste
in each bowl put one hard boiled egg, tsp of lemon juice, fried garlic and chopped green onions.
serve it hot! the colder this soup gets the thicker it will get.