"Easy chicken rice porridge recipe. Creamy, nutritious comfort food perfect for lunch with tender chicken and vegetables."
Estimated Nutrition
Ingredients
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Chicken breast
150g
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Short-grain white rice
1 cup
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Chicken broth
6 cups
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Carrots
50g
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Zucchini
50g
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Egg
1
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Salt
1 teaspoon
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Sesame oil
1 tablespoon
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Sesame seeds
1 tablespoon
Local Substitutes
Instead of Short-grain white rice
Use: Arborio rice or risotto rice
Reason: Creates creamy texture similar to Korean rice porridge
Instead of Sesame oil
Use: Neutral oil with toasted sesame drizzle
Reason: Easier to source in Western markets
Instead of Chicken broth
Use: Low-sodium vegetable or bone broth
Reason: Regional availability and dietary preferences
🧑🍳 Cooking Instructions
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1
Boil chicken breast in 6 cups broth for 15 minutes until cooked through
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2
Remove chicken, shred finely, and set aside
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3
Rinse rice and add to simmering broth
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4
Cook rice for 20-25 minutes, stirring occasionally until creamy
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5
Dice carrots and zucchini finely, add to porridge
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6
Cook 5 more minutes until vegetables soften
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7
Return shredded chicken to porridge
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8
Beat egg and slowly drizzle into hot porridge while stirring
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9
Season with salt and sesame oil
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10
Serve hot, garnished with sesame seeds
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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