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Chicken Rice Porridge Recipe

Chicken Rice Porridge Recipe

Ingredients :

    • 2 liters (8 cups) chicken stock
    • 250 ml (2 cups) water
    • 1 small chicken
    • 3 onions, cut in half
    • 2 tablespoons soy sauce
    • 1 teaspoon salt
    • 150 (3/4 cups) uncooked rice
    • 1/2 teaspoon ground white pepper
    • 6 sprigs coriander leaves
    • 2 spring onions, chopped

Method :

    1. Bring the chicken stock and water to a boil in a pot. Add the chicken, onions, soy sauce and salt. Bring to a boil again, reduce the heat to medium–low and cook until the chicken is done, about 25–30 minutes. Skim and discard any residue. Remove the chicken and set aside. Strain the stock through a fine sieve into another pot and discard the solids.
    2. Bring the stock to a boil again and stir in the rice. Cook over medium–low heat, stirring occasionally, until it turns into a thin, white gruel. Be careful not to burn the rice at the bottom of the pot. Keep the rice porridge warm before serving.
    3. Debone the chicken and dice it into cubes. Set aside.
    4. Ladle the rice porridge into individual serving bowls and top with the chicken cubes. Sprinkle with ground pepper, coriander leaves and spring onions.

Serves 4–6
Preparation time : 30 mins
Cooking time : 1 hour