Chicken and Rice Porridge

Name: Chicken and Rice Porridge
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Chinese
Ingredients: 1 chicken (about 1250 g, feathers, innards, head and feet removed, cooked and diced); 250 g potato (washed, diced); 150 g carrot (washed, diced); 125 g onion (washed, diced); 150 g rice (washed, drained); 100 g fresh peas (washed, drained); salt, to taste; MSG, a pinch; white pepper, a pinch; chicken broth (from cooking the chicken), to taste; cold water (for cooking the chicken), to taste

Combine chicken with potatoes, carrots, and rice in chicken broth and simmer until the mixture reaches a porridge-like consistency. The result is savory and comforting.

1h 40m

Easy

0 favorites

Ingredients

chicken (about 1250 g, feathers, innards, head and feet removed, cooked and diced) 1

potato (washed, diced) 250 g

carrot (washed, diced) 150 g

onion (washed, diced) 125 g

rice (washed, drained) 150 g

fresh peas (washed, drained) 100 g

salt to taste

MSG a pinch

white pepper a pinch

chicken broth (from cooking the chicken) to taste

cold water (for cooking the chicken) to taste

Instructions

Prepare the chicken

Clean the chicken by removing the feathers, innards, head, and feet, then bring to a boil in cold water. Skim off the foam and continue cooking until the chicken is thoroughly done. Remove the chicken, let it cool, debone it, and cut the meat into small dice (about 500 g). Dice the potatoes, carrots, and onion. Wash the rice and peas, drain them, and set aside.

Simmer into a porridge

Strain the chicken broth through a sieve and return it to the pot. Add the chicken dice, potatoes, carrots, rice, and onion, and simmer gently over low heat until the mixture reaches a porridge-like consistency. Stir in the peas, season with salt, MSG, and white pepper to taste, and serve as soon as it just begins to bubble.