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By Karin Calloway
Chicken Rice Porridge
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.
Makes 6 servings.