Traditional Chinese Chicken Porridge



In a Chinese household, porridge is what moms make when someone in the family is not feeling well. Pretty much the counterpart of a hearty chicken noodle soup. It’s soothing, flavorful, and nutritious. Porridge generally differs by region, and the differences can be in the choice of protein (plain, pork, chicken, tofu, etc.) or in the thickness of the porridge (watery, thick, sticky).

According to my husband (who is currently under the weather), this recipe is the porridge recipe!

Traditional Chinese Chicken Porridge


  • 6 cups of water
  • 4 cups of chicken broth
  • 2 teaspoons of kosher salt
  • A dash of white pepper
  • 1 cup of medium-grain white rice
  • 1-inch piece of ginger, peeled and cut into 3 pieces
  • 1 1/2lbs of bone-in chicken thighs (skins removed)
  • A handful of cilantro, coarsely chopped
  • 3 green onions, vertically sliced


  1. Bring a pot of water to a boil. Add chicken pieces for 10 seconds and remove. This step helps boil away some of the fat and blood that the chicken has.
  2. Add the 6 cups of water, 4 cups of chicken broth, salt, white pepper, rice, ginger, chicken in a large Dutch oven. Heat over medium-high heat until boiling. Turn heat down to medium and cook, uncovered, for 50 minutes. The porridge should be simmering lively.
  3. Remove cooked chicken pieces to a cutting board and shred chicken meat with a fork and knife. Add chicken meat back to the pot, along with cilantro and green onion. Mix gently. The mixture should be thick and slightly sticky. Turn off heat and serve in bowls.

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2 comments for “Traditional Chinese Chicken Porridge

  1. ATasteOfMadness
    October 21, 2014 at 5:14 pm

    OMG! My mom used to make this every time I was sick as a child! But she would never give me the recipe. I should try this out to see how it compares. It looks amazing! I am getting nostalgic!

    • admin
      October 26, 2014 at 11:33 am

      Let me know how it turns out for you! And if you’d change any of the flavors. Good luck 🙂

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