Nutrient-Rich and Hearty Chicken and Mung Bean Porridge
How to Make Delicious Chicken and Mung Bean Porridge
Since I don’t eat chicken dishes, my husband and daughter always finish a whole chicken I cook for samgyetang (ginseng chicken soup) by making porridge with the remaining rice. To make a dish that my family loves, I decided to create a separate chicken porridge recipe. This recipe combines the deep flavor of chicken with the creamy texture of mung beans, creating a nourishing and satisfying meal. Let’s learn how to make this delightful porridge!
Main Ingredients
- 1 Young Chicken (approx. 500-600g)
- 1 cup Soaked Mung Beans (standard measuring cup)
- 1.5 cups Soaked Glutinous Rice (standard measuring cup)
Cooking Instructions
Step 1
Prepare the young chicken thoroughly for the porridge. Remove any fatty or unsightly parts like the tail. Rinse the inside carefully to remove all blood. For an even smoother texture, you can remove the skin. Removing the skin results in less oil during cooking and a cleaner taste.
Step 2
The ratio of mung beans to glutinous rice can be adjusted to your preference. Typically, equal parts mung beans and glutinous rice are used, and the mung beans will expand significantly when soaked. However, if you prefer a more glutinous texture, use about 0.5 parts more glutinous rice than mung beans. I prefer a stickier porridge, so I use 1.5 cups of glutinous rice.
Step 3
After soaking, drain the mung beans and glutinous rice. Wrap them in a clean cheesecloth or a thin kitchen towel. Steam them along with the chicken when you’re cooking the samgyetang. This steaming process will make the rice grains and mung beans fluffy and cooked through, allowing them to blend smoothly and cook faster when making the porridge.
Step 4
Cut the prepared young chicken into manageable pieces. Place them in a pressure cooker and cook until very tender. To enhance the flavor and reduce any gamey smell, add 2 slices of Solomon’s seal and 1 piece of licorice root. Solomon’s seal can help neutralize chicken fat, resulting in a cleaner taste. (Optional: 1-2 bay leaves can also be added).
Step 5
Once the chicken is tender from pressure cooking, let it cool slightly. Before it cools completely, shred the chicken meat by hand into bite-sized pieces. Be careful not to burn yourself, as the chicken will still be hot. Discard the bones and use only the meat.
Step 6
Add the shredded chicken meat back into the broth you used to cook the chicken. Bring this mixture to a simmer. The chicken broth will be rich with chicken flavor, adding depth to your porridge.
Step 7
Now, add the steamed glutinous rice and mung beans to the chicken broth. Cook them together, stirring occasionally to prevent sticking and clumping. Continue to cook until the rice grains break down and the porridge reaches your desired thickness.
Step 8
If you prefer to retain some texture from the mung beans, cook for about 10 minutes after adding the glutinous rice and mung beans. This way, you can enjoy the pleasant ‘pop’ of the mung beans, creating a more textured porridge.
Step 9
After simmering for about 20 minutes more, the chicken and mung beans will break down into a smooth consistency, similar to crab porridge. The result is a wonderfully soft and rich chicken and mung bean porridge. Enjoy this hearty meal with a warm broth. Season with salt and pepper to taste for an even better flavor.
