My parents used to cook porridge for breakfast on weekends, and the porridge was generally salty. In college, when I didn't feel well, I would make a basic rice porridge because it was milder and could calm my stomach down. But I'm still obsessed with chicken porridge, so I'm going to do it again and record the process and share it with you.
cooked rice
Rice, chicken, ginger, green onion
Wash the rice
Add water to the rice and cook until the paste is formed
Add chicken broth when thin porridge
My homemade chicken soup just adds water, chicken and salt at the end. I don't want the aroma of this chicken broth (onion, carrots, celery). Heat quickly in a pressure cooker for 30 minutes, or you can put the broth on the stove in 2-3 hours until the chicken falls off the bone. At the same time, each cup of rice should be boiled together with 4-5 cups of water for several hours, and add water (or stock) as it thickens until the rice changes from hard to soft.
Finely sliced green onion and minced ginger
Finely chop the chicken
Depending on how much you like ginger, ginger can be added during cooking. If soup is to be added, add more soup. End it with a little Chinese sesame oil and stir. I put sesame oil on the light side.
Add the shallots, ginger and shredded chicken
Stir in
Basically complete
Okay, but that's actually all about plugins! For me, pork, jerky or shredded pork or pork floss, chili radish and cured cucumbers are all musts. Chili shoots and peeled eggs. Add a little to the porridge, mix it well, and soon you will feel warm and happy in your belly!
Sliced pickled cucumbers, chili shoots, shallots, peeled eggs, dried meat, fritters
Savoury breakfast must win!
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1 cup white rice
5 cups water
2 cups chicken broth (or more)
1/4 cup ginger, peeled and chopped
1/4 cup green onion, chopped
1/2 to 1 cup cooked chicken, chopped
Season with salt
A little sesame oil
Wash the rice with cold water. I usually give it 2-3 rinses. Bring rice and 5 cups of water to a boil in a medium pot. Reduce the heat to a low heat and stir the rice from time to time so that the rice does not stick to the bottom of the pan. If the porridge starts to get too thick, add more water (or broth) if necessary, about one cup at a time. Turn the heat up to a boil, then reduce the simmering. Continue this until the rice is almost disintegrating and very soft (about 2 hours). If you prefer a medium-grade ginger flavor, add ginger when the porridge is not cooked completely. When the porridge is cooked, add more broth to maintain the thick consistency or continue simmering to the desired thickness. [Optional: You can put the porridge into the blender (please be careful, because the hot porridge may explode from the blender) to get a super delicate taste. If you prefer a strong ginger flavor, add ginger now. Add the shallots and shredded chicken. Season with salt (do not use soy sauce). Add a little sesame oil and stir. Serve with thinly sliced chili radish, chili shoots, pickled cucumbers, shallots, a thousand-year-old egg or any other accessory. Service 4. or any other add-in. Service 4. or any other add-in. Service 4.
Chicken: Both store-bought broth and chicken can be used, but I prefer to make it myself. That's my approach. I put the chicken (with bones) in the pan. In a pressure cooker, set it high for 20 minutes and then release naturally (about 15 minutes) to allow it to cool. On the stove, I bring the pot to a boil, cover it in half, and cook until the chicken falls off the bone (almost 3 hours). I degreased the chicken broth and seasoned it with salt. I remove the skin, bones, cartilage and fat from the chicken and then chop the remaining meat with two forks.