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CHICKEN PORRIDGE

June 11, 2011 6:57 am 0 comments
Chicken Porridge

Chicken Porridge

Chicken porridge is a very simple and delicious dish made of very few ingredients and is one of the exceptional foods in dietary therapy after chicken soup. Chicken porridge is delicious and a hearty meal to fill one’s appetite. It is one of the best dishes that can be taken for breakfast for a good start in the morning.

Chicken porridge is also commonly known as Chicken congee. This is a very gentle and soft porridge with subtle flavors and mildly spiced. Chicken porridge is also very good for the digestive system and the carbohydrates from the rice serves as a good energy source. Many prefer Chicken porridge over chicken soup because of its extra soothing effect of rice porridge and also its stomach filling and appetizing.

Porridge can be made in different ways. Asian style porridge is also known as chao, jook, congee which is rice based meal and can be eaten for breakfast, lunch or dinner. It is one of those excellent dishes that give a heavenly punch when you are sick and mouth being tasteless. Chicken porridge or else any other simple porridge is light, easy to eat, served warm and is a very comforting and satisfying food on a cold day or during winter season. Congee is a traditional type of rice porridge popular in many Asian countries. Congee has many variations and can be recognized by its thick texture.

Congee is primarily eaten as a breakfast food or late supper in few cultures and in others it is eaten as a substitute for rice at other meals. Congee is often considered a sick man’s diet as its mild and easily digestible food or a poor man’s meal. Congee or porridge is called by various names in Asian cultures that includes Kanji in Tamil, Malayalam, Tulu; Ganji in Kannada and Hindi; Ghanji in Telugu; Juk in Cantonese, Korean; Chao in Vietnamese; Jok in Thai; Kayu in Japanese; Lugaw in Filipino and Jaou in Bengali which is actually derived directly form the Chinese character Zhou which means gruel in Mandarin.

The Chicken porridge is very simple and fast to cook. The porridge is mildly infused with garlic, salt and pepper with a mixture of shredded chicken and rice in making it lightly spiced yet keeping it tasty. You can substitute the water with any soup stock which enhances the flavor of the porridge.

For preparing this delicious Chicken porridge, firstly wash rice and soak the rice in water for more than 2 hours. After 2 hours, drain the water well. Clean the hen and cut the excessive fat.

In a big pot, place the Cornish hen and whole cloves of garlic and let it simmer for two hours or until the chicken flesh gets loosened. Take out the hen and tear up the flesh into thin pieces. Meanwhile, add the rice into the pot with chicken stock

and boil until the rice cooked well. Stir occasionally with wooden spatula. Add chicken flesh and add in salt and pepper to taste. You can also add half cooked carrot and potato. Boil the carrots and potatoes and cut them into small pieces. Add them with rice. The veggies taste truly delicious and juicy.

Do try this recipe when you fell sick or to keep yourself warm from the cold winter breeze. Click on the link for the detailed recipe at:

http://www.vahrehvah.com/Chicken+Porridge:253

Traditionally to prepare this dish, rice is boiled in large amounts of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers have a “congee” setting, allowing congee to be cooked overnight. The rice used can either be sticky or regular depending on the country’s common practice. Culture also often dictates the way congee is cooked and eaten.

In Thailand, breakfast often takes the form of soup, noodles, or “congee” (porridge), which is actually a kind of thick rice soup. This chicken-rice porridge recipe is delicious, soothing, comfort food, and excellent if you’re fighting a cold or flu.

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