Chinese Rice Porridge with Chicken

Chinese people enjoy rice porridge with chicken for breakfast, lunch, and dinner. It is a perfect dish that fills us up, soothes an upset stomach, and warms us up during cold autumn and winter days. It has only two downsides: a long preparation time (up to 5 hours) and the fact that it runs out too quickly.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 300 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Meat, chicken, thighs

  • 2.4 l Water

  • 3 spoons Alcohol, Wine, Red

  • 1 piece Ginger, fresh

  • 3 pieces Onion, young

  • 1 teaspoon Salt, table

  • 200 g Rice, white, long grain

Za posip

  • 2 piece Onion, young

  • 4 spoon Oil, sesame

Steps

  1. Peel the ginger and slice it into 3 pieces. Clean and wash the onion. Wash the chicken pieces, place them in a large pot, and cover with water.

  2. Place the pot on high heat and wait for the water to boil. Once the water boils, reduce the heat to medium-high and skim off the foam from the surface with a skimmer. Add rice wine, ginger, green onion, and salt, and cook uncovered for 20 minutes or until the chicken is cooked.

  3. Remove the chicken from the pot and transfer it to a bowl. Remove the skin and bones from the chicken pieces taken out of the broth and return the bones to the soup. Continue cooking the soup for another 2 hours and 40 minutes. Skim off any foam as needed.

  4. Let the chicken taken out of the soup cool completely and shred it into pieces.

  5. Strain the soup into a large bowl. You should have 2 liters of broth; if there is less, add water, and if there is more, we will cook it a bit longer after adding the rice. Pour the broth into a clean pot and add the rice. Place the pot on medium heat and stir until the broth boils. Reduce the heat to low, cover the pot, and cook for 1 hour and 45 minutes. Stir the soup constantly during the last half hour of cooking.

  6. Taste the soup and add more salt if needed. Peel, wash, and chop the onion. Divide the soup into bowls, sprinkle the shredded chicken on top, slightly submerging it in the soup, add the chopped onion, and finally drizzle with sesame oil. Serve.

Nutrition Information (Per 100g)

  • Calories: 77.61 kcal
  • Fat: 3.93 g
    • Saturated Fat: 1.05 g
  • Carbohydrates: 4.64 g
    • Sugars: 0.03 g
  • Protein: 4.82 g
  • Fiber: 0.1 g