Chicken Porridge
eatoplan
December 2, 2024
- Prepare the Shallots:
- Deep fry the shallots in a small amount of oil until golden brown. Drain and set aside, reserving the oil for later use.
- Cook the Porridge:
- Wash the rice thoroughly, then mix it with a tablespoon of the reserved shallot oil until evenly coated.
- In a large pot, add the rice, chicken stock, chicken breast, and carrots. Bring to a boil over medium-high heat.
- Reduce the heat to low and simmer for about 1 hour, stirring occasionally to prevent sticking.
- Shred the Chicken:
- Once the porridge thickens, turn off the heat and remove the chicken breast. Shred the chicken using forks or your hands, then return the shredded meat to the pot.
- Serve and Garnish:
- Warm the porridge before serving. Ladle into bowls and garnish with chopped spring onions, parsley, julienned ginger, fried shallots, and a few drops of the reserved shallot oil for added flavor. Enjoy!
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Ingredients:
Adjust Servings
| 0.5cup carrot diced | |
| 300grams chicken breast | |
| 5cups chicken stock | |
| 0.25 julienne young ginger | |
| 0.5tsp ground pepper white | |
| 0.33333334cup parsley chopped | |
| 1cup rice | |
| 0.5tsp salt | |
| 3 shallots thinly sliced | |
| 0.33333334cup spring onion diced | |
| 0.5tsp vegetable oil |
Directions
1.
Prepare the Shallots
Deep fry the shallots in a small amount of oil until golden brown. Drain and set aside, reserving the oil for later use.
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2.
Cook the Porridge
1. Wash the rice thoroughly, then mix it with a tablespoon of the reserved shallot oil until evenly coated. | 2. In a large pot, add the rice, chicken stock, chicken breast, and carrots. Bring to a boil over medium-high heat. | 3. Reduce the heat to low and simmer for about 1 hour, stirring occasionally to prevent sticking.
Mark as complete
3.
Shred the Chicken
Once the porridge thickens, turn off the heat and remove the chicken breast. Shred the chicken using forks or your hands, then return the shredded meat to the pot.
Mark as complete
4.
Serve and Garnish
Warm the porridge before serving. Ladle into bowls and garnish with chopped spring onions, parsley, julienned ginger, fried shallots, and a few drops of the reserved shallot oil for added flavor. Enjoy!
Mark as complete
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