Chicken Porridge

morning mealbrunchbreakfast
Chicken Porridge

Chicken Porridge is a gluten free and dairy free recipe with 4 servings. This breakfast has 393 calories, 28g of protein, and 7g of fat per serving. For $2.2 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe from Foodista has 19 fans. If you have parsley, spring onion, julienne young ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is tremendous. Chicken Porridge, Chicken and Leek Porridge, and Chicken Congee (Rice Porridge) are very similar to this recipe.

Ingredients

name
Image of carrot carrot (64 grams)
Image of chicken breast chicken breast (300 grams)
Image of chicken stock chicken stock (1.2 liters)
Image of julienne young ginger julienne young ginger (0.25)
Image of ground pepper ground pepper (0.5 teaspoons)
Image of parsley parsley (20 grams)
Image of rice rice (185 grams)
Image of salt salt (0.5 teaspoons)
Image of shallots shallots (3)
Image of spring onion spring onion (33.333 grams)
Image of vegetable oil vegetable oil (0.5 teaspoons)

Steps

  1. 1 Deep fry shallot till golden brown, drain oil and set aside. Retain the oil for later use.Wash rice and add oil.
  2. 2 Mix rice and oil well.
  3. 3 Add chicken stock, chicken breast and carrots and bring to boil. Turn heat to low and simmer for about 1 hour. Stir now and then. When porridge is thicken, turn of heat and dish out the chicken breast and shred it.
  4. 4 Put the shredded chicken meat back into the porridge. Warm it before serving and garnish with spring onion, parsley, ginger and fried shallots and a few drops of shallot's oil.
View original recipe on Foodista