Comforting, nourishing, and deeply satisfying, this Chicken Rice Porridge is a warm bowl of pure simplicity. Made with tender pulled chicken, fragrant sesame oil, and a medley of finely chopped vegetables, it’s the kind of meal that soothes from the inside out. The short-grain rice becomes creamy and soft as it simmers in rich chicken stock, creating a porridge-like texture that’s both hearty and gentle on the stomach.
This recipe is perfect for cooler days, cozy evenings, or anytime you need a reset with something wholesome and easy to digest. It’s also a fantastic way to use up leftover cooked chicken, transforming it into a comforting meal that feels anything but ordinary.
With just a handful of ingredients and a few easy steps, this dish comes together with minimal effort and maximum flavor. Serve it hot, straight from the pot, with optional toppings like sliced green onions or sesame seeds for a little extra crunch and color. Whether you’re under the weather or simply craving a bowl of home-cooked comfort, this chicken rice porridge is a go-to you’ll come back to again and again.
Recipe
Serves 4
7 oz. (200g) short-grain rice
48 fl oz. (1.42L) chicken stock
15.9 oz. (450g) pulled chicken breast, cooked
1 medium carrot, finely chopped
1 celery stalk, finely chopped
4 mushrooms, finely chopped
2 tbsp. sesame oil
How to Prepare
Soak rice in water for 1 hour, then drain.
Heat sesame oil in a medium pot. Add rice, stir-fry until translucent. Pour in chicken stock, bring to boil, then simmer for 20-25 minutes, stirring occasionally.
Reduce heat, add chopped vegetables, cover, and cook for 10-15 minutes until soft.
Stir in chicken during the final minutes. Season with salt and pepper. Serve hot.
Serving suggestion: garnish with sliced green onions and sesame seeds (optional).
