393 kcalChicken Porridge
75 min serves 4
Gluten-FreeDairy-Free
28gprotein53gcarbs7gfat
Ingredients
- •½ cup carrot
- •300 grams chicken breast
- •5 cups chicken stock
- •¼ julienne young ginger
- •½ tsp ground pepper
- •⅓ cup parsley
- •1 cup rice
- •½ tsp salt
- •3 shallots
- •⅓ cup spring onion
- •½ tsp vegetable oil
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Method
From foodista.com — read the original
- Deep fry shallot till golden brown, drain oil and set aside. Retain the oil for later use. Wash rice and add oil.
- Mix rice and oil well.
- Add chicken stock, chicken breast and carrots and bring to boil. Turn heat to low and simmer for about 1 hour. Stir now and then. When porridge is thicken, turn of heat and dish out the chicken breast and shred it.
- Put the shredded chicken meat back into the porridge. Warm it before serving and garnish with spring onion, parsley, ginger and fried shallots and a few drops of shallot's oil.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com