Savory Chicken Porridge With Ginger And Spring Onions Recipe

Chinese cuisine · 446 calories

Savory Chicken Porridge with Ginger and Spring Onions recipe

About this recipe

Savory Chicken Porridge with Ginger and Spring Onions is the perfect breakfast for busy mornings. This Asian-inspired dish combines tender chicken, fragrant ginger, and creamy rice porridge, creating a comforting and nutritious start to your day. The porridge is simmered until the rice breaks down into a velvety consistency, enriched with soy sauce and garnished with fresh spring onions for a burst of color and flavor. Packed with 25g of protein, it fuels your energy while the ginger adds a warming touch. Ready in just 35 minutes, this dish is ideal for family breakfasts or a quiet moment of indulgence. Whether you're looking for something hearty or quick, this recipe fits the bill perfectly.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • loose Ginger
  • 200 G Spring Onion(200Gm)
  • 250 g Jasmine Rice
  • 110 g Unpeeled Garlic Cloves
  • 910 g Saffola Gold Corn & Rice Bran Refined Blended Cooking Oil (1 Ltr)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper
  • - Dark Soy Sauce-90 GM

Instructions

  1. 1. Wash the rice thoroughly under running water and set it aside to drain.
  2. 2. Cut the chicken breast into small bite-sized pieces and season with salt and black pepper.
  3. 3. Peel and finely slice the ginger and garlic, and chop the spring onions into small pieces.
  4. 4. Heat the Saffola Gold Corn & Rice Bran Refined Blended Cooking Oil in a large pot over medium heat.
  5. 5. Add the ginger and garlic to the pot and sauté for 1-2 minutes until fragrant.
  6. 6. Stir in the chicken pieces and cook for 3-4 minutes until they turn white and start to brown slightly.
  7. 7. Add the rice to the pot and stir well, ensuring it is coated with the oil and chicken juices.
  8. 8. Pour in the water and bring the mixture to a gentle boil, then reduce the heat to low.
  9. 9. Simmer for 20 minutes, stirring occasionally, until the rice breaks down and forms a creamy porridge consistency.
  10. 10. Season the porridge with soy sauce and adjust the salt and pepper to taste.
  11. 11. Serve the porridge hot in bowls and garnish generously with chopped spring onions.