SHE HAS CRAVINGS

CHICKEN PORRIDGE

This chicken porridge is my idea of comfort food at its most honest. Made with pantry staples like fragrant jasmine rice, ginger, garlic and tender chicken thighs, it’s slow-cooked until creamy, thick and deeply savoury. It’s the kind of dish you make when you need something gentle, nourishing, and familiar especially when you’re feeling under the weather or just craving a bowl of warmth.

INGREDIENTS

  • 4-5 shallots (thinly sliced)
  • 4-5 garlic (minced/thinly sliced)
  • 1-2 inch ginger (thinly sliced)
  • 4 spring onion roots
  • 3 chicken maryland (bone and skin on)
  • 4 litres of water
  • 2 chicken stock cubes (I use Knorr)
  • 3 cups fragrant jasmine rice (washed, soaked in water for 30 mins and drained)
  • 3 tbsp sesame oil
  • White pepper and salt to taste
  • Optional topping: fresh spring onions, fried shallots and more sesame oil

HOW TO MAKE IT

  1. In a large pot, heat about ¼ cup olive oil over medium heat. Add shallots, garlic, ginger and spring onion roots. Sauté until soft and fragrant.
  2. Add the chicken pieces skin-side down and let them sizzle and brown for about 5 minutes. Flip and cook the other side for another 5 minutes.
  3. Pour in 3 litres of water and add the chicken stock cubes. Stir gently until dissolved. Cover with a lid and let it simmer on low heat for 30 minutes.
  4. Once the chicken is fully cooked, remove it from the broth and set aside to cool slightly. Shred into smaller pieces and set aside.
  5. Optional: Remove any excess aromatics such as the spring onion roots from the pot for a cleaner-textured porridge base.
  6. Add the rice to the broth, followed by sesame oil, white pepper and salt. Stir gently to prevent the rice from sticking to the bottom.
  7. Let the porridge simmer uncovered for 35–40 minutes, stirring regularly, until the rice grains have softened and broken down. The porridge should look creamy, slightly thickened, and coat the back of a spoon. Add more water if it becomes too thick.
  8. Once the porridge is creamy, return the shredded chicken to the pot and mix well.
  9. Serve hot, topped with sliced spring onions, fried shallots and a drizzle of sesame oil, if desired.

Watch the video HERE.

FAQ

1. What type of rice should I use?
Fragrant jasmine rice is ideal for this recipe as it softens easily and releases enough starch for a creamy porridge. You can also use short-grain rice (like sushi rice) for an even creamier texture, or medium-grain rice with a slightly longer cooking time. Avoid long-grain varieties like basmati, as they don’t porridge well.

2. Why is my rice not softening or turning into porridge?
There are three key reasons this might happen:

  • Wrong rice type – long-grain rice doesn’t release enough starch.
  • Not enough water – porridge needs plenty of liquid to allow the rice to break down.
  • Not enough stirring – regular stirring helps release starch and creates that creamy consistency.

3. Can I skip the spring onion roots?
Yes. Spring onion roots add a subtle savoury depth, but the porridge will still be delicious without them. You can simply omit them or add a little extra ginger or garlic for aroma.

4. Can I use chicken breast instead of chicken thighs?
You can, but chicken thighs are recommended for a juicier texture and richer flavour.

5. Do I need to soak the rice beforehand?
Not necessarily, but soaking the rice for 20–30 minutes can help it break down faster and result in a creamier porridge.

6. How thick should chicken porridge be?
This comes down to personal preference. Add more water for a looser, soup-like consistency, or let it simmer longer for a thicker porridge. I personally like it thick and creamy.

7. Can I make this ahead of time?
Yes. Porridge thickens as it cools, so when reheating, add water and adjust seasoning as needed.

8. Is this suitable for kids or when feeling unwell?
Yes. This recipe is gentle, nourishing, and easy to digest. Reduce the white pepper if serving to young children.

9. Can I freeze chicken porridge?
You can, though the texture may change slightly. Thaw completely and reheat with extra water, stirring well to loosen the porridge.