Savory Chicken Rice Porridge Recipe

About this recipe

Start your day with the warm, savory embrace of chicken rice porridge, a classic Asian breakfast dish that delivers both comfort and nutrition. This hearty porridge combines tender chicken thighs, creamy rice, and vibrant vegetables like carrots and spring onions, all simmered together with aromatic ginger and garlic. The soy sauce and sesame oil add depth to the flavors, creating a dish that's as satisfying as it is nutritious. Packed with 45g of protein, it fuels your body for the day ahead while providing 1142 calories of balanced energy. Preparing this dish is a delightful experience, as you watch the rice transform into a creamy base and the chicken tenderize perfectly. Serve it hot and garnish with fresh spring onions for a bright finish. Ideal for a cozy breakfast or brunch, this porridge is a comforting way to kick off your morning with a touch of Asian-inspired flair.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Rice
• loose Ginger
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 200 G Spring Onion(200Gm)
• - Dark Soy Sauce-90 GM
• 1 ltr Anveshan Cold Pressed Black Sesame Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper

Instructions

1. 1. Rinse the rice thoroughly under cold water and set aside to drain.
2. 2. Heat sesame oil in a large pot over medium heat and sauté grated ginger and minced garlic for 1 minute until fragrant.
3. 3. Add diced carrots and cook for another 2 minutes, stirring occasionally to prevent sticking.
4. 4. Place the chicken thighs into the pot and sear for 3 minutes on each side until lightly browned.
5. 5. Pour in the water and add the rinsed rice, stirring well to combine all ingredients.
6. 6. Reduce the heat to low and let the mixture simmer for 20 minutes, stirring occasionally to prevent rice from sticking to the bottom.
7. 7. Season the porridge with soy sauce, salt, and black pepper, adjusting to taste as it cooks.
8. 8. Shred the chicken directly in the pot using two forks once fully cooked and tender.
9. 9. Stir the shredded chicken back into the porridge and let it simmer for another 5 minutes until the rice is creamy.
10. 10. Serve hot in bowls, garnished with chopped spring onions for a fresh crunch.