Chicken and Rice Porridge

Name: Chicken and Rice Porridge
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: 1 Chicken (about 1250 g; pluck, remove the innards, wash, remove the head and feet, boil, debone, and dice); 250 g Potatoes (washed and diced); 150 g Carrots (washed and diced); 125 g Onion (washed and diced); 150 g Rice (rinsed and drained); 100 g Fresh peas (rinsed and drained); to taste Fine salt; a pinch MSG; a pinch Ground pepper

A savory Zhejiang dish, simmered with diced chicken, potatoes, carrots, and rice.

1h 15m

Easy

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Ingredients

Chicken (about 1250 g; pluck, remove the innards, wash, remove the head and feet, boil, debone, and dice) 1

Potatoes (washed and diced) 250 g

Carrots (washed and diced) 150 g

Onion (washed and diced) 125 g

Rice (rinsed and drained) 150 g

Fresh peas (rinsed and drained) 100 g

Fine salt to taste

MSG a pinch

Ground pepper a pinch

Instructions

Prepare the ingredients

Pluck the chicken, remove its innards, wash it, and remove the head and feet. Bring it to a boil in cold water, skim off the foam, and continue boiling until fully cooked. Remove the chicken, let it cool, remove the bones, and cut the meat into small dice (about 500 g). Wash and dice the potatoes, carrots, and onion. Rinse the rice and peas and drain them well; set aside.

Simmer the porridge

Strain the chicken broth. Add the diced chicken, potatoes, carrots, rice, and onion, and simmer gently until the mixture thickens into a porridge. Add the peas, season with fine salt, MSG, and ground pepper, and let it come to a gentle boil before serving.