A nourishing chicken rice porridge perfect for when you're feeling unwell or experiencing summer fatigue. This recipe features a creamy porridge with distinct rice grains, moist and juicy steamed chicken, and aromatic ginger oil. Enjoy it as is, or try the refreshing chilled soup-style variation!
Ingredients
Main Ingredients (2 servings)
- Raw rice 200g
- Chicken thigh 1 piece
- Chicken breast 1 piece
- Green part of long green onion 10cm
- Ginger 1 piece
- Grated yam (to taste)
- Ice cubes several
Seasonings
- Salt
- Pepper
- [A] Grated ginger 20g
- [A] Salt a pinch
- [A] Taihaku sesame oil 5 tbsp
- White pepper a little
Steps
- Wash 200g raw rice, soak in water for 20-30 minutes, and drain.
- Bring 2 liters of water to a boil in a pot. Once boiling, add the raw rice and stir lightly. [Here's the trick!] Adding the rice to boiling water prevents excessive starch release, resulting in fluffy and delicious porridge.
- Once it boils again, reduce the heat to low and simmer for about 20 minutes, stirring occasionally, until it gently bubbles.
- Spread out 1 piece each of chicken thigh and breast. Make shallow cuts in the thicker parts of the meat with a knife. Season both sides generously with salt and pepper.
- Place the salted and peppered chicken, green part of long green onion (10cm), and 1 piece of ginger into a zip-top bag.
- Add water to a pot, submerge the bag with chicken, and place a weight on top to keep it from floating.
- Heat the pot over medium heat. Once boiling, turn off the heat, cover with a lid, and let it cook in the residual heat for 10-15 minutes. [Here's the trick!] Cooking the chicken slowly in water ensures it stays moist and juicy, rather than tough.
- Remove the chicken from the bag and rapidly cool it in an ice bath. Cut into bite-sized cubes.
- Prepare the ginger oil. In a bowl, mix 20g grated ginger with a pinch of salt.
- Heat 5 tbsp Taihaku sesame oil in a frying pan until it almost smokes. Pour the hot oil over the grated ginger and mix well.
- Add the cubed steamed chicken to the cooked rice porridge and mix.
- Ladle the porridge into a bowl and top with grated yam (to taste).
- Serve with the prepared ginger oil on the side. It's ready!
- (Chilled Soup Variation) Place several ice cubes in a bowl. Pour hot porridge over the ice and stir until the ice melts and the porridge is lukewarm.
- Pour into a serving bowl, and top with grated yam (to taste) and ginger oil.
- Finish with a sprinkle of a little white pepper. Enjoy!
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