Chicken Rice Porridge Recipe

Rice porridge or Congee

I grew up with chicken rice porridge, also known as congee or bubur ayam. My mum cooked it for me whenever I was sick. The soft texture makes it easy to eat. It’s nutritious and filling too. My mum would cook the rice porridge in the morning before she rushed off to work and I would have it all day. I prefer it to chicken soup.

Today was another cold and rainy day In Sydney and it made me crave for comfort food. This rice porridge recipe is so simple that my husband has made it several times without my assistance and it always comes out right. It takes 5-10 minutes to prepare and an hour of simmering. I find it so attractive when he cooks the rice porridge for me when I’m sick. It really tugs at my heart strings.

The recipe was adapted from this cook book. Serves 4.

Ingredients
4 cups chicken stock
1 tbsp minced ginger or 25g fresh ginger, sliced
1 cinnamon stick
1/2 tsp salt (do not add if your chicken stock is already salty)
1/2 cup short or medium grain rice, washed and drained
2 boneless chicken thighs, cubed
1 cup frozen peas
Optional – Fried shallots

Method
Bring chicken stock to boil in a large saucepan.
Stir in the spices, salt and rice.
Reduce the heat, cover the saucepan and simmer gently for 1 hour.
Brown chicken and add it to the saucepan in the last 15 mins of cooking.
Add peas in the last 5 mins.
Serve hot with a sprinkling of fried shallots.

Note: If you prefer a thicker consistency, just cook it for a longer time. Add an extra cup of stock if you prefer a soupier rice porridge. Try it with other meats and vegetables of your choice.

{ 9 comments }

9 Responses to “Chicken Rice Porridge Recipe”

  1. tere :) says:

    OH, this is wonderful… !!
    I grew up with the same, but we called it “juk” (prounciation, not proper spelling).. my father was born in Shanghai, China, although my maiden name is latin, I grew up being Chinese :) – most confusing for most people.

    Your porridge is wonderful on cold days, when one is not feeling well and has the flu, … my mother is American, she does not make this often. My grandmother is gone and never taught me… :(

    THANK YOU so much for posting, I will definately try your recipe and make this for my 5 children! As I seem to continue to impose my culture, especially food, in their lives…

    ….so excited… looks YUMMIE!
    Tere-
    .-= tere :) ´s last blog ..Checkers Anyone? =-.

  2. Umi says:

    Yummy. I also throw in a couple of crushed garlic into the pot while the rice is cooking and garnish it with parsley and fried shallots. Try eating it with salted fish.

  3. Laura47 says:

    Oh, that sounds yummy! I spent my first few years in India, so even after we returned to the US, we still ate far more rice than potatoes. And my husband lived in the western Pacific for 23 years, including six years in Japan, so he’s become quite a rice aficionado, too. So rice is comfort food in our house as well. I’m definitely going to save this recipe and try it out on one of the many grey days we have around here that make me feel the need for some comfort food. Thanks for sharing it!

    One question: How do you think it would work in a rice cooker? We have a good one that has a porridge setting. I’ve actually cooked oatmeal in it quite successfully using the porridge setting, so I’m wondering if this would work, too — I’d just have to open it once to add the chicken meat. Or just want and mix it in and then let it sit for a little while. Anyway, any thoughts on that?

    • Salihan says:

      Thanks for your comment and sharing your story, Laura. It’s always good to hear about other people’s lives and how more often than not, we are more alike than different. :)

      My mum cooks it in the rice cooker so by all means, give it a go! Let me know how yours turn out. I’ve only got a little rice cooker and it doesn’t seem to cook very well in it. I’ve also been meaning to try it out in the slow cooker too.

      Happy cooking!

  4. Susan Sedro says:

    Yum! When I moved to Asia I discovered the delights of rice porridge. Now I am fortunate that on Thursdays the cafeteria at works serves it for breakfast, complete with fried cake, green onions, chilis and even an egg if you want it. It is delicious and I miss it when I am visiting family back in US. Now I can make it myself this summer. Thank you for sharing your recipe.
    .-= Susan Sedro´s last blog ..Pretty Comfy Socks! =-.

  5. celia says:

    hello from a fellow Sydney-sider. Your picture of the bubur ayam reminded me that i have not cooked it in a while. It’s definitely great as a cold weather comfort food.
    .-= celia´s last blog ..Announcing the winners… =-.

  6. Tioedong says:

    sounds like a variation of what we in the Philippines call ArrozCaldo, which we eat on arrival home from a long trip or if we are sick.

  7. rabu says:

    how many cups of rice? yummy recipe

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