Soothing Chicken Breast Porridge
How to Make Chicken Porridge, Simple Chicken Breast Porridge Recipe, Easy Chicken Congee for All Ages
Congee, also known as porridge, is a wonderfully comforting food made by simmering grains like rice or beans in plenty of water over low heat until soft and creamy. It’s a nutritious dish often enjoyed for breakfast, as a restorative meal for the sick, or as a gentle food for babies. My son came home early from school feeling unwell with a stomachache and diarrhea, so I decided to make him some nourishing chicken porridge. This simple chicken breast porridge, made with lean, high-protein chicken breast and leftover rice, is incredibly easy to prepare, especially if you have cooked rice on hand. It’s a gentle and comforting meal perfect for soothing an upset stomach.
Porridge Ingredients
- 100g Chicken Breast
- 1 bowl Cooked Rice (Chambap)
- 30g Zucchini (finely chopped)
- 30g Carrot (finely chopped)
- 30g Onion (finely chopped)
- 1 Tbsp Sesame Oil
For Removing Chicken Odor
- 1/2 stalk Green Onion
- A pinch of Dried Ginger Slices (or 1 piece fresh ginger)
Seasoning for Porridge
- 1 Tbsp Tuna Extract (or soy sauce for soup)
- Pinch of Salt
- Pinch of Black Pepper
- 1/2 stalk Green Onion
- A pinch of Dried Ginger Slices (or 1 piece fresh ginger)
Seasoning for Porridge
- 1 Tbsp Tuna Extract (or soy sauce for soup)
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
Boiling the Chicken Breast: To ensure tender and odor-free chicken, place the chicken breast in a pot and cover it with water. Add the green onion and dried ginger (or fresh ginger) for extra aroma. Bring to a rolling boil over high heat, then add the chicken breast. Let it boil vigorously for about 10-13 minutes until fully cooked. Once done, remove the chicken breast, let it cool slightly, and then shred it into bite-sized pieces along the grain.
Step 2
Preparing the Vegetables: Finely chop the onion, zucchini, and carrot. Aim for small, uniform pieces so they cook evenly and blend well into the porridge.
Step 3
Sautéing the Vegetables: Heat the sesame oil in the pot over medium-low heat. Add the chopped vegetables and sauté until they become translucent and slightly softened. This step brings out their natural sweetness and enhances the porridge’s flavor.
Step 4
Adding Water: Once the vegetables are sautéed, pour in water. Use about twice the amount of water as your cooked rice. You can adjust the water amount to your preference: use less water for a thicker, more concentrated porridge, or more water for a thinner, soupier consistency, simmering for a longer time.
Step 5
Adding Chicken and Rice: As the water comes to a boil, add the shredded chicken breast and the leftover cooked rice. Using leftover rice is a great shortcut as it eliminates the need to soak raw rice and significantly reduces the cooking time.
Step 6
Simmering and Seasoning: Once the porridge starts boiling again after adding the rice and chicken, reduce the heat to low. Stir constantly with a wooden spoon, scraping the bottom of the pot to prevent sticking. Season the porridge with tuna extract (or soy sauce for soup), a pinch of salt, and a dash of black pepper to taste. Continue to simmer until the porridge reaches your desired consistency.
