Vietnamese · Dinner
Chicken Rice Porridge
Vietnamese rice porridge simmered with lean chicken breast until the grains break down into a silky, savoury base seasoned with fish sauce, ginger and scallion. Finished with cilantro, a squeeze of lime and crisp shallots, it is a gentle, warming bowl built for easy digestion and lighter fat.
$3
10 minsPrep
40 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
327Calories
40.2gProtein
4.8gFat
33.1gCarbs
0.8gSugar
0.9gFiber
764mgSodium
76mgChol
1.2gSat Fat
625mgPotassium
42mgCalcium
1.8mgIron
0.4mcgVitamin B12
8.1mgVitamin C
Goes well with
Vietnamese Beer (Saigon or Hanoi)
local
Jasmine Tea
international
low-cholesterol
gluten-free
low-calorie
protein-rich
low-chol
Instructions
1
Prep
Rinse the jasmine rice under cold water until water runs mostly clear. Thinly slice the chicken, julienne the ginger, and slice the scallion and cilantro.
2
Simmer
Combine rice, chicken stock and water in a medium saucepan. Bring to boil over high heat, then reduce to low, partially cover and cook 30 minutes, stirring often, until creamy.
3
Poach
Stir in chicken and ginger. Simmer over medium-low heat 6-8 minutes until chicken turns opaque throughout. Season with fish sauce, salt and white pepper.
4
Crisp
Heat vegetable oil in a small pan over medium heat. Fry shallot 2-3 minutes, stirring often, until golden and crisp; watch carefully to avoid bitterness.
5
Plate
Ladle porridge into a bowl. Top with remaining ginger, scallion, cilantro and crisp shallot. Serve with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g skinless chicken breast
- 1/2 cup100g jasmine rice, uncooked
- 3 cups720ml low-sodium chicken stock
- 1 cup240ml water
- 2 tsp2 tsp fish sauce
- 2-inch piece (20g) ginger
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp shallot
- 2 tsp2 tsp vegetable oil
- 22 lime wedge
- 2 pinch2 pinch white pepper
- 2 pinch2 pinch salt
