Ginger Chicken Porridge

By Unknown - 11:10 PM

You can be the healthiest, leanest kid in the play field of life but now and then you're still going to want to snuggle down with a big bowl of love. Especially when you're feeling under the weather.

That is exactly what this dish is.

It has been a flip-flop kind of weather lately. One week it's in the high-20°F  - mid-30°F. If you live anywhere other than Austin then this isn't that cold at all, but for us it's freezing! But here's the real kicker: the weather gets back up in the 70°F for a few days then back down again the week after.

Quite a nuisance and a perfect recipe for getting sick if you ask me.

I had to feed my not-feeling-so-well self and get better again. Growing up beef rice porridge is a comfort food Mom would always cook for me when I'm feeling unwell. This time around I thought I'd make a chicken version of it.

Many people compare it to the Chicken Noodle Soup of the Asian world.

This recipe is appetizing and simple to make.

You can use any kind of rice you fancy. I went for half Jasmine and half brown rice. A cup of rice cooks a big pot perfect for 4 - 6 heaping servings.

1 Cup white or brown rice

8 Cups chicken stock 

2 Cups water

Chicken drumsticks, skin removed.

A small 1" piece ginger, sliced.

A pinch of salt & pepper.

A handful of thinly sliced scallion, for garnish.

Placed rice, liquids, drumsticks & ginger in a med-large heavy bottomed saucepan and bring to boil over med-high heat. 

Reduce the heat to med-low and cook at a lively simmer until the rice has completely broken down and the mixture is creamy. Remember to stir occasionally! (About 1 hour)

Remove chicken drumsticks. Cool & shred drumsticks into bite-sized pieces, discarding the cartilage and bones. 

Return the chicken shreds to the porridge. Stir it all together lovingly.
Season with additional fish sauce or salt and fresh ground pepper to taste.

Ladle into serving bowls and top with sliced scallions or cilantro.

You can make this in the slow cooker as well!

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