Tender Chicken Breast and Vegetable Porridge
Nutritious and Gentle Chicken Breast Vegetable Porridge Recipe
A wholesome chicken breast and vegetable porridge, packed with lean chicken and fresh vegetables. It’s perfect for breakfast or as a restorative meal, being easy to digest and delicious for everyone.
Porridge Ingredients- 120g chicken breast
- 1/4 onion
- 1/4 carrot
- 1 rehydrated shiitake mushroom
- 1/4 zucchini
For Cooking the Chicken Breast- 1 bay leaf
- 2 pieces of leek roots
- 3 whole peppercorns
- 3 cloves of garlic
- 1 piece of dried kelp (5x5cm)
Seasoning and Garnish- Salt to taste (for sautéing rice)
- 1/2 Tbsp soy sauce or fish sauce
- 2 Tbsp perilla oil
- Scallions, chopped (for garnish)
- 1 bay leaf
- 2 pieces of leek roots
- 3 whole peppercorns
- 3 cloves of garlic
- 1 piece of dried kelp (5x5cm)
Seasoning and Garnish- Salt to taste (for sautéing rice)
- 1/2 Tbsp soy sauce or fish sauce
- 2 Tbsp perilla oil
- Scallions, chopped (for garnish)
Cooking Instructions
Step 1
In a pot, combine the chicken breast, bay leaf, leek roots, garlic cloves, whole peppercorns, and kelp. Add 800ml of water and bring to a boil over medium heat. Once boiling, reduce heat to low and simmer for 15-20 minutes until the chicken breast is thoroughly cooked. (Note: The whole peppercorns were omitted in the photo but should be included!)
Step 2
Remove the cooked chicken breast from the pot and let it cool slightly. Shred the chicken finely along the grain. Do not discard the cooking liquid; reserve it as it will add depth to the porridge.
Step 3
Wash the onion, carrot, shiitake mushroom, and zucchini. Remove any seeds or skins and finely mince them. Finely minced vegetables will integrate smoothly into the porridge and aid digestion.
Step 4
In a clean pot, heat the perilla oil over medium-low heat. Add all the minced vegetables (onion, carrot, shiitake mushroom, zucchini) and a pinch of salt (about 2 pinches). Sauté for about 2-3 minutes until the vegetables become translucent and fragrant.
Step 5
Add one bowl of rice to the sautéed vegetables and stir-fry together for 1-2 minutes. Coating the rice grains with oil and vegetables will prevent the porridge from clumping.
Step 6
Pour the reserved chicken broth (800ml) into the pot. If needed, you can add more hot water to reach your desired consistency.
Step 7
Stir well to combine the rice and vegetables with the broth, then bring to a boil over high heat. Once boiling, reduce heat to low and simmer for about 10-15 minutes, stirring constantly to prevent sticking, until the rice grains have softened and broken down. When the porridge reaches your desired thickness, add the shredded chicken breast. Season with soy sauce (or fish sauce) to your preference. Simmer for a few more minutes after adding the chicken.
Step 8
Finally, garnish with the chopped scallions and give it a quick stir. Your delicious chicken breast and vegetable porridge is ready! Enjoy it while it’s warm.
