AI-generated imageGinger-mushroom chicken rice porridge
A warm one-pot rice porridge with chicken breast and mushrooms. Use a lidded saucepan, stirring spoon, knife, cutting board and food thermometer.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash hands and briefly rinse 100 g rice. Slice 80 g shiitake, mince 15 g ginger and slice 25 g scallion. On a separate board cut 200 g chicken into 1.5 cm cubes; do not rinse raw chicken. Wash knives, boards and hands after handling it (about 12 minutes).
- 02
Place 100 g rice and 1,000 ml water in a lidded pot. Bring to a boil over high heat, about 5 minutes; reduce to low, leave lid slightly ajar and simmer gently about 22 minutes, stirring every 5 minutes to prevent sticking.
Stir right across the pot bottom every five minutes because rice sticks easily. Start with the specified 1,000 ml water; if it thickens too early, add extra boiling water in optional 50 ml increments. Pot shape and heat may change the time. - 03
Add 15 g ginger, 80 g shiitake and 200 g chicken; continue simmering on low for 13–15 minutes, stirring to separate pieces. Measure the center of the largest chicken piece: at least 74°C/165°F. Continue heating if below that. Rice should be very soft and loosening into porridge.
- 04
Add 15 ml soy sauce, 25 g scallion and 0.3 g pepper; simmer about 1 minute, then turn off heat. Add 5 ml sesame oil and divide into two bowls. Stir frequently to avoid scorching; if too thick, add a little freshly boiled water. Cooking may take longer to reach the required doneness.
Do not stop cooking if the largest chicken piece is under 74°C. For leftovers, avoid cooling a deep pot of porridge at room temperature; divide into shallow clean containers and refrigerate promptly, ideally within one hour.
Before you cook
Use separate utensils for raw chicken; cook chicken to an internal temperature of at least 74°C/165°F. Regular soy sauce contains soy and wheat; sesame oil contains sesame—check labels. Spread leftover rice porridge in shallow containers to cool promptly within 1 hour, refrigerate at or below 4°C/40°F, and use within 24 hours. Reheat only once, after safe chilling, to at least 74°C/165°F throughout.
Allergens: soy, wheat, sesame
Image & source credits
AI-generated image.
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