Ingredients

  • Serves 2 people
  • 1.5 cup rice (rinse with water 3 times -until rice water become clear)

  • 3 cloves garlic crushed and chopped

  • 1 inch ginger chopped

  • 1 tbsp soy sauce/liquid aminos

  • 1 tsp salt

  • chicken fat and some oil for frying

  • for the soup:

    1/2 chicken (cut into quarters 2 to 3 large cloves garlic)

  • 2 inch ginger (sliced thinly)

  • 3 sprigs spring onion

  • 1.5 L water

  • 2 tbsp salt

  • 1/2 tsp white pepper

  • for the sauce:

    2 tbsp oyster sauce

  • 4 tbsp light soy sauce

  • 1 tbsp sesame oil

  • 1/2 tsp sugar

  • garnish:

    handful coriander leaves

  • 2 spring onions sliced

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Recipe Courtesy of
Ili Sulaiman

Chicken Rice Porridge

A sizzling mix of chicken fat, soy sauce and sesame oil is what makes this plain porridge magic. It’s helped by garlic and ginger fried to a exude a hypnotic smell that seeps through a warm pot of pillow-y white porridge. A simple and substantial 30 min meal.
  • Easy
  • 10 min
  • 20 min
  • 10 min
  • 4 steps
  • 18 Ingredients
  • Easy
  • 4 steps
  • 18 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. Cook chicken broth

    • In a large pot, add some water and add in spring onion, garlic cloves, ginger and season with salt and white pepper and bring to a boil. 
    • Once it comes to a rapid boil, add in the chicken and bring it up to a boil again, then reduce the heat and bring it to a slow simmer. 
    • Let it simmer for about 10 to 15 minutes. 
    • Once the chicken is cooked, remove the chicken, let it cool before removing all of the meat from the bones, then add the chicken bones back into the broth 
    Cook chicken broth


  2. Prep the rice

    • In a deep pan or wok, add in a dash of vegetable oil and chicken fat and fry the chicken fat until it melts, next add in chopped garlic and ginger and fry until fragrant before adding a tbsp of soy and salt. 
    • Then stir fry your washed rice for a 2 to 3 minutes until the rice become glazed and start popping, then turn fire off.
    Prep the rice


  3. Make the porridge

    • To make the porridge, in a rice cooker, add in the rice you fried earlier along with about 6 cups of the soup and set the rice cooker to porridge setting. 
    • Alternatively, you could just add the cups of soup into the pan you stir fried your rice in and cook the rice in the pan until it become porridge, you may need to add in a cup of soup just in case it become too dry. 
    • Takes about 10 minutes on a medium to slow boil.


  4. Make the sauce

    • To make the sauce, mix all the ingredients together until combined.


Plate and Serve!

To serve pour a generous amount of rice porridge into a bowl. Add in the shredded chicken, drizzle with the soy sauce mixture and garnish with spring onions and coriander leaves.

Plate and Serve!

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Ingredients
  • Serves 2 people
  • 1.5 cup rice (rinse with water 3 times -until rice water become clear)

  • 3 cloves garlic crushed and chopped

  • 1 inch ginger chopped

  • 1 tbsp soy sauce/liquid aminos

  • 1 tsp salt

  • chicken fat and some oil for frying

  • for the soup:

    1/2 chicken (cut into quarters 2 to 3 large cloves garlic)

  • 2 inch ginger (sliced thinly)

  • 3 sprigs spring onion

  • 1.5 L water

  • 2 tbsp salt

  • 1/2 tsp white pepper

  • for the sauce:

    2 tbsp oyster sauce

  • 4 tbsp light soy sauce

  • 1 tbsp sesame oil

  • 1/2 tsp sugar

  • garnish:

    handful coriander leaves

  • 2 spring onions sliced

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