Easy Shredded Chicken Porridge

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Comfort Food

I remember one of my favourite food to eat, when I was a child, was shredded chicken porridge. It’s actually feels good to think back on older times when things are much simpler.

Despite it being ordinary homecooked fare, I recall fondly the taste of the shredded chicken in the flavorful porridge, drizzled with a little fragrant sesame oil and spring onions.

It would be quite right to say that we really enjoy having porridge on cold days! Or when we are feeling a little under the weather, or probably just want to eat something light.

>> MORE CHINESE COOKING RECIPES:

• Easy Butter Chicken Pasta
• Old Cucumber Soup
• Chicken & Potato Stew

Why Would It Be Easy To Cook?

For me, I love cooking this shredded chicken porridge for the kids because it frees up much of your preparation and cook time!

The chicken and rice porridge would be cooked separately:

• Chicken Stock: First, prepare the chicken stock to be used to cook the porridge. If you do not have time to make the stock, that’s okay too. You can use water to cook the porridge, add in some salt to taste towards the end of the cooking. Or, use store bought chicken stock.
• Shredded Chicken: We will just need to steam the entire chicken breast. Easy!
• Porridge: While you’re steaming the chicken, you can also boil and simmer the porridge over the stove at the same time. Or, if you have a thermal pot, it will make things much easier too! Simply boil the porridge in the inner pot for about 20 mins, move the inner pot to outer pot and store it until it’s time to serve. If the water dries out in the thermal pot, simply add in more water to your preference and boil briefly again on stove before serving.

Freezing Rice Grains

A shortcut tip to cooking porridge would be to freeze the rice grains after washing and draining.

This helps to break down the grains for a smoother pot of porridge. The cooking time can also be shortened this way.

What To Serve With This Easy Chicken Porridge?

You can crack an egg into the serving bowl before ladling in the porridge (optional). That will be a soft boiled egg this way, which tastes great when mixed into the smooth porridge.

Otherwise, you can also serve braised peanuts together with the porridge. Sprinkle some cut spring onions, fragrant sesame oil and white pepper before serving.

Shredded Chicken Porridge

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• Prep Time: 120 minutes
• Cook Time: 60 minutes
• Total Time: 180 minutes
• Yield: 3 adults 1x

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Description

A simple bowl of comfort food that’s sure to warm your belly on cold days!

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Ingredients

Scale 1x2x3x

Chicken Stock

• 1 Chicken carcass
• 1 stalk spring onion (washed and cut off ends)
• 1 – 2 slices of ginger
• 1 – 1.2 L Water

Porridge

• 1 Chicken breast
• Chicken stock (made from above, about 1L)
• 1 cup rice*
• Dash of garlic powder
• Egg (optional)

Garnishing

• Chopped spring onions
• Fried dough fritter
• Ginger (julienne)
• White Pepper/Sesame Oil/Soy Sauce

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Instructions

Chicken Stock

1. Prepare the stock a few hours before cooking the porridge. Boil a pot of water (outside of the 1L water stated). Once water reaches roaring boil, add in chicken carcass to blanch for a few mins.
2. Discard water and bring the 1L water to boil over medium-high heat.
3. Place in spring onion, ginger and blanched chicken carcass.
4. Bring to a boil for about 15 mins before reducing to simmer over low heat, for about 1.5-2 hours. Off heat once done. You can also boil this in thermal pot if you have.

Porridge

1. Rinse and drain rice grains. Place rice grains into ziplock bag and place into freezer for 30-60 mins.
2. In the mean time, steam the chicken breast till cooked through. Set aside to cool. Reserve the chicken oil for additional flavour later.
3. Add rice grains and chicken stock into a pot. Bring to a boil.
4. Once boiling, turn down the heat to a simmering boil. Stir constantly (porridge will take about 60 mins to cook).
5. While the porridge is cooking, shred the chicken breasts using fork. Set aside, together with the chicken oil.
6. Once porridge cooks to a consistency of your preference, add in the shredded chicken and chicken oil for added fragrance. Sprinkle some garlic powder, stir and off heat. You can also add some salt to taste, if preferred.
7. Crack an egg into serving bowl (optional). Ladle hot porridge into bowl. Top with garnishing as desired. Serve immediately.

Notes

To cook those really smooth porridge, use Australian Calrose rice (short grain). I used long grains (jasmine rice) here because we ran out of the short grain rice.

The measuring cup used here is the rice cup.

You can also use thermal pot to cook the porridge. Once porridge boils in the inner pot, off heat and transfer to outer pot. Check after an hour. Pour in more chicken stock or water if needed.

• Category: Dinner, Lunch, Porridge
• Method: Boiling
• Cuisine: Chinese

Keywords: Porridge