Chicken Rice Porridge

by Karin Calloway
If chicken soup is “Jewish penicillin” then Chicken Rice Porridge could be described as “Asian penicillin.” This dish of rice that’s simmered until it begins to dissolve in a flavorful broth with chunks of chicken could not be more comforting, making it a favorite of children and adults alike.

Porridges like this one are popular in many Asian cultures. The combination is called Congee in China, Okayu in Japan, Juk in Korea, Lúgao in the Philippines and Cháo in Vietnam. Variations abound and often include other meats and seafood, such as shredded salted duck or oysters, in place of the chicken. It is common to poach a few eggs in the porridge just before serving.

If your porridge seems too thick, simply thin it with a little more water or chicken broth.

  • 1 1/2 cups short or medium grain white rice, rinsed and drained
  • 4 cups water
  • 4 cups reduced-sodium chicken broth 
  • 3 boneless, skinless chicken breast halves thinly sliced 
  • 2 tablespoons fresh lime juice 
  • 1 teaspoon salt 
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons Asian fish sauce 
  • 1 teaspoon sugar 
  • 4 green onions, finely chopped, for garnish
  • 1/4 cup cilantro leaves, chopped, for garnish
Bring the rice, water and broth to a boil in a Dutch oven over medium-high heat. Reduce the heat to low and simmer, uncovered, for about 40 minutes or until the rice is soft. While the rice simmers, marinate the chicken in the lime juice and salt for 5 minutes. When the rice is done, add the marinated chicken, white pepper, fish sauce and sugar and simmer for 10 minutes. Serve, garnished with the green onions and cilantro.

Makes 6 servings.
Chicken Rice Porridge

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