Chicken Porridge

December 2, 2024

45

medium

4

This Chicken Porridge is a warm, comforting dish perfect for any time of the day. Simmered slowly, the rice becomes silky and thick, absorbing the rich flavors of chicken stock, tender shredded chicken, and carrots. The fried shallots add a savory crunch, while fresh spring onions, parsley, and julienned ginger bring a vibrant finish.

This dish is not only nourishing but also customizable—add a dash of soy sauce, a sprinkle of white pepper, or a soft-boiled egg for extra depth. Serve hot and enjoy a soothing, hearty meal!

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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.

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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.

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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!

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