recipes for traveling the world

Ginger Chicken Rice Porridge

Ginger Chicken Rice Porridge

Rice porridge. Congee. Arroz caldo. All of these names can lead you to the same place: smushy, gushy, deeply flavored rice with as many toppings and sauces as you desire. I’ve decided to use the name “rice porridge” to avoid any claims of authenticity. Alternatively, you can refer to this meal as a Bowl of Beige because… well, as you can see, it can be a bit one note where color is concerned before any toppings are added.

During cold and flu season, I end up making this recipe almost weekly. It has a homemade broth using a whole chicken with loads of ginger, so it’s the kind of meal that warms you up from the inside and makes you feel good. The rice will soak up any additional liquid if you leave it in the fridge overnight and it warms up wonderfully for an easy lunch the next day.

Bonus points because this recipe is easy peasy, but will impress your pals. You’re making your own broth, for crying out loud! We don’t have to tell them that all you did was boil a chicken. We’re going for simple, strong flavors here. This Ginger Chicken Rice Porridge is going to taste like ginger + chicken + rice and, honestly, it doesn’t need much else. Punch it up at the end with a little sploosh of chile paste and some green onions.

Ginger Chicken Rice Porridge Recipe

  • 2 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 bunch scallions, sliced thinly
  • 1 tbsp kosher salt
  • 1 whole 3- to 4-lb chicken
  • 4 inch piece of fresh ginger, peeled and then sliced thinly
  • 1 1/2 cups white rice
  • 3 tbsp fish sauce
  • Optional toppings: chile paste, toasted sesame oil, sesame seeds
  1. Heat the vegetable oil in a large stock pot over medium high heat. Add the garlic and the white parts of the scallions and cook until fragrant, about 2 minutes. Add the salt, whole chicken, ginger and 10 cups of water and bring to a boil. Reduce the heat and simmer for about 1 hour, until the chicken is cooked and tender and the meat is beginning to fall off the bone.
  2. Remove the chicken from the stock and set aside to cool. Once it is cool enough to handle, pull the meat off the bones and discard the skin and bones.
  3. Meanwhile, strain the stock and discard the solids. There should be about 9 cups of stock remaining. Pour the stock back into the pot and add the rice. Bring to a boil over high heat, then reduce heat to a simmer and cook until the rice is creamy and overcooked, about 25-30 minutes.
  4. Add the reserved meat and the fish sauce and stir to combine. Garnish with additional toppings as desired.

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