Summary

Chicken Porridge might be just the morn meal you are searching for. This recipe makes 4 servings with 392 calories, 28g of protein, and 6g of fat each. For $2.18 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. A few people made this recipe, and 19 would say it hit the spot. Head to the store and pick up carrot, rice, vegetable oil, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is awesome. Try Korean Dak Juk (Chicken Porridge), Chicken and Leek Porridge, and Chicken Congee (Rice Porridge) for similar recipes.

Instructions

1. Deep fry shallot till golden brown, drain oil and set aside. Retain the oil for later use.
2. Wash rice and add oil. Mix rice and oil well. 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. 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.

Ingredients

• 1 diced carrot
• 2 chicken breast
• 3 chicken stock
• 4 julienne young ginger
• 5 ground white pepper
• 6 chopped parsley
• 7 rice
• 8 salt
• 9 shallots, thinly sliced
• 10 diced spring onion
• 11 vegetable oil

Directions

• 1 Deep fry shallot till golden brown, drain oil and set aside. Retain the oil for later use.Wash rice and add oil.
• 2 Mix rice and oil well.
• 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 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.