Chicken Rice Porridge

Chicken Rice Porridge is one of my all-time favorite winter comfort foods because it’s warm, hearty and delicious.  I cut half the cooking time by soaking the rice the night before or for at least 1 hour before cooking.  I also used store bought low sodium chicken broth to enhance the flavor and added a knob of ginger, 2 whole cloves of garlic and 1/4 of a yellow onion.  Make sure not to mince the aromatics so you can dish it out later.  I don’t bother roasting my own chicken when it’s so easy to purchase a whole cooked rotisserie chicken at your local grocery market.  I used the chicken breast without the skin to top my chicken rice porridge.

With this particular dish some either like it simple and basic with no additional toppings or if you’re like me I like extra toppings like fried garlic, chili oil, and soy sauce to enhance the flavor profile.  I also garnished my chicken rice porridge with green onions.  I’ve also added sliced mushrooms and diced carrots in the past to make it extra hearty.  Use this recipe as your template and make it your very own.

I made this recipe in a stone dolsot bowl but it’s not necessary.  Just make sure to use a heavy bottom sauce pan and you’ll be fine.  I like to use the stone dolsot bowl because it keeps the chicken rice porridge hot for a long time.  Enjoy!

5.0 from 1 reviews

Chicken Rice Porridge

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Serves: 2 servings

Ingredients

• ½ cup rice
• 2 cups low sodium chicken broth
• ½ cup water
• 2 cloves of garlic (whole not mined)
• 1 knob of ginger (whole not minced)
• ¼ of a yellow onion (whole not chopped into small pieces)
• ½ tsp of salt
• ⅛ tsp black pepper
• 2 ounces of cooked rotisserie chicken breast (no skin)
• 1 tsp fried garlic
• ¼ tsp chili oil
• ½ tsp light soy sauce
• sliced green onions

Instructions

1. Soak rice overnight or at least for one hour
2. Rinse rice until it water is clear and not milky
3. Heat pot with low sodium chicken broth
4. Add garlic, ginger, yellow onion, rice, salt and black pepper
5. Cook on medium high for 20 minutes and stir every 5 minutes
6. Add ½ cup water if chicken broth is evaporated too quickly
7. Lower heat to medium and cook for another 15 minutes
8. Take out the garlic, ginger and onion
9. Turn off heat
10. Add sliced chicken breast, fried garlic, and green onions to garnish
11. Leave the soy sauce to the side on add as desired

Notes

Soak short grain rice overnight or for at least 1 hour before cooking.
Add an additional ½ tsp of salt if needed.

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