Hearty and Tender Chicken Breast and Vegetable Porridge
A Satisfying Chicken Breast Porridge for Your Morning Meal
On those mornings when you’re too tired to make soup or side dishes, a bowl of this porridge will have you happily slurping your way to a filling start to your day. So comforting and easy!
Main Ingredients- 1 piece chicken breast (approx. 100-150g)
- 1 bowl soaked rice or leftover cooked rice
- A little carrot (about 1/8 carrot, finely minced)
- 1 shiitake mushroom
- A little bell pepper (a small amount of various colors, finely minced)
- A little zucchini (about 1/10 zucchini, finely minced)
- A little cabbage (about 1/10 cabbage, finely minced)
- A little onion (about 1/10 onion, finely minced)
- 3 cups water (approx. 600ml)
Seasoning- 2 Tbsp soy sauce for soup (30ml)
- A pinch of black pepper
- A little sesame oil
- A little sesame seeds
- 2 Tbsp soy sauce for soup (30ml)
- A pinch of black pepper
- A little sesame oil
- A little sesame seeds
Cooking Instructions
Step 1
Place the chicken breast in a bowl and pour hot water over it, letting it soak for about 5 minutes. This step helps to tenderize the chicken and remove any impurities. It’s also a quick way to thaw the chicken if it’s frozen.
Step 2
Drain the chicken breast and finely mince it along with all the prepared vegetables (carrot, shiitake mushroom, bell pepper, zucchini, cabbage, onion). Feel free to use any other vegetables you have on hand in your refrigerator. Mincing the vegetables finely will ensure they blend well with the porridge for a smooth texture.
Step 3
Heat a pot over low heat and add a generous amount of olive oil. Add the minced chicken breast and sauté until it starts to turn white. It’s important to cook it until it’s mostly opaque.
Step 4
Once the chicken breast is partially cooked, add all the minced vegetables to the pot. Sprinkle in a pinch of black pepper to help eliminate any gamey smell from the chicken and enhance the flavor. Stir-fry until the vegetables release their moisture.
Step 5
Pour in 3 cups of water and 1 bowl of leftover cooked rice (or soaked rice) to the sautéed chicken and vegetables. Add 2 tablespoons of soy sauce for soup. Increase the heat to medium and bring it to a gentle boil. Using leftover rice speeds up the cooking process significantly.
Step 6
Once the porridge begins to bubble, reduce the heat to low and continue to simmer gently for about 10 to 15 minutes, or until the rice grains are soft and all the ingredients are well-cooked. This extended simmer ensures a smooth, comforting texture. Finally, turn off the heat, drizzle in a little sesame oil, and sprinkle with sesame seeds. Mix well for a nutritious and delicious chicken breast and vegetable porridge!
