Chicken porridge

Main Dish
4 servings
15 min
45 min
Very Easy
A delicious chicken porridge for lunch in winter.


Number of serving: 4
1 rice bowl measure of rice

2 liters water

2 dried scallop

2 tbsp soy sauce

salt to taste

1 clove ginger, thinly shredded

1 stalk coriander leaves (Chinese parsley)

2 spring onion chopped

drops of sesame oil

pepper to taste


  • Bring water to boil in a pot and put the chicken (boned) and cook for 10 - 15 minutes or until the chicken is cooked and tender.
  • Remove the chicken from the pot and set aside to cool. Debone and shred the chicken.
  • Add rice in the pot with the remaining chicken stock. Pour the dried scallop and bring to boil. Reduce to low heat and simmer for at least 30 minutes or until the rice grains break open.
  • Stir occasionally and add some water if needed. Pour a pinch of salt, soy sauce to taste and stir well. Turn of the heat and transfer to a serving bowl.
  • Top the shredded chicken and granish ginger slices, spring onion, coriander leaves and few drops of sesame oil. Serve immediately.


Chicken Porridge, photo 1
Chicken Porridge, photo 2


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