Chicken and Cheese Porridge

I've grown sick and tired of the usual porridge with century egg, minced pork, scallop and all. Don't get me wrong, they are still very delicious to me. But I thought it would be good to try something new and novel. I've tried the popular Deonbokjuk (Abalone Porridge) in Korea, but the one that stays in my head was actually the creamy wholesome chicken and cheese porridge. Contrary to much belief that it will be pretty thick and heavy, a slight hint of cheese actually transformed a rather simple chicken porridge to something a little more...let's just say homely. As much as I would love the recipe from the shop owner, I had to improvise on my own from memory and some imagination. Somewhat different from the original that I've tasted, this is nonetheless good enough to tide me over a cold rainy day.

Serves 2
1 cup                               short grain rice, rinsed and soaked for at least 30 minutes
1                                      chicken carcasse
1 piece                             chicken breast
1 small                             carrot, diced
1                                       broccoli stalk, diced
2 slices                             packet cheddar cheese


Bring the rice to boil with 2 cups of water. When the water is boiling, add in the chicken carcasse and chicken breast.

Remove the chicken breast after 5 - 10 minutes, leaving the carcasse behind in the pot. Allow the chicken breast to cool before shredding it by hand.

Allow the porridge to cook for another 30 minutes. Add in additional water if required.

Remove the carcasse and add in the diced carrot and broccoli. Cook for another 5 to 10 minutes.

Switch off heat and stir in the shredded chicken breast. Serve hot. Add in a slice of cheese to each bowl and stir thoroughly before serving.

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