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The Ultimate Guide to Cooking Delicious and Nutritious Chicken Porridge: A Dish That Never Gets Old

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17 January, 2025

A Guide to Cooking Delicious and Nutritious Chicken Porridge:

Ingredients for Chicken Porridge

– Chicken: 1 whole (approximately 2kg)

– White rice: 300g

– Straw mushrooms or fresh shiitake mushrooms: 300g

– Onion: 1 (300g)

– Scallions: 4 cloves

– Coriander: a handful

– Vietnamese coriander: a small bunch

– Lime or key lime: 1 fruit

– Garlic: 4 cloves

– Chili peppers: 4 fruits

– Bell pepper or horn pepper: 1 fruit

– Ginger: 5g

– Shallots: 120g.

Delicious and Nutritious Chicken Porridge

Spices

– Fish sauce: 30g

– Salt: 23g (about 1.5 teaspoons)

– Seasoning powder: 12g (about 1 teaspoon)

– Rock sugar: 20g

– Granulated sugar: 10g

– MSG: 10g

– Ground pepper (to taste).

The Best Way to Cook Chicken Porridge

Step 1: Prepare the Ingredients

– After purchasing the young chicken, rub it with salt and lime inside and out, then rinse it thoroughly.

– Remember to trim the nails, remove any remaining feathers, and cut off the oil gland near the tail to prevent a foul odor.

– Peel and rinse the shallots. Finely chop a small portion, and thinly slice the rest.

– Finely chop the garlic and chili peppers.

– Cut the bell pepper or horn pepper into thin strips.

– Slice the onion lengthwise, about 5-6mm thick, and soak it in ice water to crisp it up and reduce its pungency.

– Cut the scallions into small pieces, separating the white parts from the green.

– Roughly chop the Vietnamese coriander, avoiding over-chopping.

– Squeeze the lime to extract its juice.

– Clean the straw mushrooms, trim the stems, and make a plus sign incision on the caps. If they are large, cut them in half.

– Rinse the rice and drain it.

Step 2: Boil the Chicken

Fill a pot with about 4 liters of water and heat it to approximately 50°C before adding the chicken to avoid a foul taste and skin rupturing.

Once the water is hot, place the chicken inside, submerging the breast and thigh first to ensure even cooking.

Add half of the shallots and a few slices of ginger to enhance the aroma of the chicken.

Season the boiling water with 1 teaspoon of salt (about 15g) and 20g of rock sugar.

When the chicken starts to boil, skim off the foam, reduce the heat, and continue cooking for an additional 15-20 minutes from the time it starts boiling.

When a skewer inserted into the chicken no longer releases pink juices, turn off the heat, cover the pot, and let it rest for about 15 minutes to ensure the bones are no longer red.

Step 3: Fry the Rice

In a pan, heat a small amount of chicken fat and add the sliced shallots, sautéing until fragrant.

Add the rice and stir-fry over medium heat for about 6 minutes, or until the grains turn opaque and slightly toasted. Then, turn off the heat.

Step 4: Cook the Porridge

Remove the Chicken and Submerge it in an Ice Bath

Take the chicken out of the pot and immediately place it in a basin of cold water.

Discard the cooked shallots and ginger, then refill the pot with water to make up 4 liters.

Add the fried rice to the chicken broth and simmer over medium heat.

At this stage, you can also put all the ingredients into a multi-functional electric pressure cooker and cook for about 25 minutes. After 25 minutes, release the pressure, let it rest for another 10 minutes, and then open the lid and remove the chicken.

Step 5: Sauté the Mushrooms

Heat some oil in a pan, add the chopped garlic, and sauté until fragrant.

Toss in the mushrooms and give them a quick stir.

Season the mushrooms with 1 teaspoon of seasoning powder and 3 tablespoons of water to ensure even distribution of flavor.

Step 6: Make a Salad to Accompany the Porridge

Prepare a dressing for the salad by combining: 60g sugar, 30g fish sauce, and a tiny pinch of heat. Stir over low heat until the sugar dissolves (no need to boil), then remove from the stove.

Once it has cooled slightly, add 30g of lime juice, along with the chopped garlic and chili peppers, stirring to combine.

Remove the chicken from the water and pat it dry. Shred the meat into bite-sized pieces, reserving the thighs for garnishing the porridge. Set the bones aside to return to the porridge for added flavor.

In a large bowl, combine the sliced onion with 2.5 tablespoons of the salad dressing. Let it marinate for about 5 minutes.

Next, add the shredded chicken and another 3 tablespoons of the dressing, mixing well.

Finally, toss in the bell pepper strips and Vietnamese coriander, giving it a final stir. The remaining dressing can be used as a dipping sauce for the chicken.

Step 7: Finalize the Dish

The Delicious Chicken Porridge is Ready to Serve

After about 30 minutes from the time the porridge started boiling, when the rice grains have swollen and softened, remove the chicken bones from the pot.

Add the sautéed mushrooms and adjust the seasoning with the seasoning powder, salt, and MSG to your taste.

Finally, sprinkle in the scallion greens and ground pepper, then turn off the heat.

When serving, ladle the hot porridge into bowls, garnishing with scallions, a dash of pepper, and a chili pepper for presentation.

And there you have it—a delicious and nutritious chicken porridge! The porridge has a balanced flavor, with tender yet intact rice grains. The mushrooms add a pleasant crunch and sweetness, while the chicken salad contributes a delightful mix of sour, sweet, salty, and spicy notes, enhanced by the aroma of Vietnamese coriander. Enjoy your hearty and flavorful meal!