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Chicken Rice Porridge
Ingredients
- 18 Cups Water
- 1 Tablespoon Salt
- 2 Tablespoons Totole Chicken Base Soup Mix
- 1 Knob Of Ginger About 3 1/2" inches - sliced
- 7 Cups COOKED Jasmine Rice
- 2 Chicken Leg Quarters Boil & Shred
Garnish with:
- Chopped Green Onions
- Chopped Cilantro
- Black Pepper
- Fried Shallots
- Maggi Seasoning or Soy Sauce
- Chili Paste
- Lime Wedges
Instructions
- Fill a stock pot with 18 cups of water.
- Add in the salt.
- Also add in the Totole Chicken Base Soup Mix.
- Then give the broth a stir.
- Add in the cooked rice.
- Add in sliced ginger.
- And lastly add in the chicken legs.
- Bring the broth to a boil.
- Then cover and reduce the heat to Low. Simmer for 45 minutes.
- Stir occasionally to prevent the porridge from sticking to the bottom of your pot. Also remove any foam from the top of the porridge. Watch the porridge as it may bubble and boil over in which case you may need to slightly reduce the heat a tad.
- After 45 minutes check on the chicken legs. If they are done then remove from the pot. If not, continue to cook a few minutes more then remove from the pot.
- Shred the chicken legs.
- Once the chicken has been removed from the pot continue to simmer the porridge for 10-15 minutes more until the porridge is as tender as desired.
- Ladle into a bowl and garnish with some chopped cilantro and chopped green onions.
- Sprinkle on some black pepper . Also top with some fried shallots and a bit of chili paste for some heat.
- Drizzle a little bit of Maggi Seasoning or soy sauce over the porridge. It can also be served with a wedge of lime ( optional ) .
- Serve immediately while hot as the porridge tends to thin out as it cools.
Notes
If the porridge is too thick for your liking you can add in more water or chicken broth to loosen it.
Below are some of the brands used in this recipe:
