Chicken And Spinach Rice Porridge Recipe

Filipino cuisine · 632 calories

Chicken and Spinach Rice Porridge recipe

About this recipe

Start your day with a warm, hearty bowl of chicken and spinach rice porridge. This Asian-inspired breakfast combines the tender goodness of chicken with the creamy texture of rice, infused with ginger and garlic for a flavorful kick. Fresh spinach adds a boost of nutrients, while a drizzle of sesame oil elevates the dish with its nutty aroma. Perfectly balanced with salt, pepper, and soy sauce, this dish is rich in protein and energy to keep you fueled throughout the morning. Quick to prepare, it's an excellent choice for those seeking a nutritious and satisfying start to their day. Pair it with pickled vegetables for an authentic touch, and enjoy a meal that's both wholesome and delicious.

Ingredients

  • loose Ginger
  • 110 g Unpeeled Garlic Cloves
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper
  • - Dark Soy Sauce-90 GM
  • 1 ltr Anveshan Cold Pressed Black Sesame Oil
  • 200 G Spring Onion(200Gm)
  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • 200 g Spinach (Palak)

Instructions

  1. 1. Rinse the rice thoroughly under cold water until the water runs clear.
  2. 2. In a medium pot, add the rice and water, bringing it to a gentle boil over medium heat.
  3. 3. While the rice cooks, finely mince the ginger and garlic and chop the spinach into small pieces.
  4. 4. Add the minced ginger and garlic to the pot, letting the flavors infuse into the porridge.
  5. 5. Slice the chicken breast into thin strips and add it to the pot once the rice starts softening.
  6. 6. Stir the porridge occasionally to prevent sticking and ensure even cooking of the chicken.
  7. 7. Once the chicken is cooked through, add the chopped spinach and stir for 2-3 minutes until wilted.
  8. 8. Season with salt, black pepper, and soy sauce, adjusting to taste.
  9. 9. Drizzle sesame oil over the porridge for a fragrant finish.
  10. 10. Ladle the porridge into bowls and garnish with freshly chopped spring onions.
  11. 11. Serve immediately while hot, pairing with a side of pickled vegetables if desired.