Chicken Porridge

For Porridge

  • 2 cups chicken stock
  • 4 cups water
  • 3 garlic cloves, crushed
  • 1 oz ginger slices (approximately 2 slices)
  • 4 green onions
  • 1 bone-in skin-on chicken breast
  • 1/2 cup short or medium grain raw rice

For Garnish

  • Chopped green onions
  • Chopped cilantro
  • Fried shallot or garlic
  • Soft boiled egg
  • Thai chili in fish sauce
  • Sesame oil or chili oil
  • Sesame seeds
  • Black pepper


  1. Combine chicken stock, water, garlic, ginger and green onion in a thick bottom pot and bring it to boil. When it starts to boil, reduce heat to medium then add chicken and rice. Stir and cover, cook for 30 to 35 minutes or until chicken is fully cooked. Stir occasionally. 
  2. Remove chicken, green onion and ginger pieces from pot. Remain chicken and let it cool so we can shred them. Cover back on and let rice keep cooking for an additional 60 minutes, stir occasionally. If porridge looks too thick before finishing cooking, add more water as needed. 
  3. Shred chicken into small pieces, use chicken skin too if you’d like. Also this is a great time to prepare garnishes if you are using any.
  4. When porridge is done, it must be silky and smooth. Stir in shredded chicken and mix well. Serve while it’s hot with prepared garnish. Enjoy!