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Chinese-Style Rice Porridge with Chicken Tenderloin (From Cooked Rice)
Serves 2 · About 20 min
Soft, creamy Chinese-style rice porridge made by simmering cooked rice in chicken stock. The chicken tenderloin is coated in potato starch so it turns silky, and ginger and sesame oil make it easy to eat. Quicker than making porridge from raw rice.
① Cut the spring onions and chicken, then coat in starch→② Simmer the rice in the soup→③ Add the chicken and simmer→④ Season and serve
What to buy
Meat
Vegetables
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🍵 What makes this good when you’re under the weather
When you’re not feeling well, both cooking and eating should be easy. This porridge is made with that in mind.
- Made from cooked rice: it’s ready in about 20 min, much faster than the porridge on this site made from raw rice (about 1 hr 10 min). Cold leftover rice is fine
- Soft and warm: the rice simmers in soup for 10 min until creamy. The chicken is coated in potato starch, so it turns silky and tender
- Lean chicken tenderloin: one of the lowest-fat parts of the chicken. Two tenderloins give about 16 g protein per serving (including the rice)
- Easy to eat thanks to the aroma: ginger and sesame oil make it tasty even with little salt
How to make it
1
Cut the spring onions and chicken, then coat in starch
- Slice the spring onions thinly (cut the onions first)
- Holding the knife at a low angle, slice the chicken tenderloins into 1 cm wide pieces
- Put the chicken, 1 pinch salt and 1 tsp sake in a bowl and massage, then add 2 tsp potato starch and coat well. Wash your hands, knife and board with dish soap after touching raw chicken
How to tell it's doneAll the chicken has a thin coat of starch.
Be carefulDon’t touch other food with hands or tools that touched raw chicken.
2
Simmer the rice in the soup
- Put 700 ml water, 2 tsp chicken stock granules and 1 tsp ginger in a pot and set over medium heat
- When it boils, add the rice and break it up with a ladle
- Lower to medium-low and simmer for 10 min, stirring from the bottom now and then
How to tell it's doneThe rice grains have swelled and it’s thick and creamy.
Be carefulIt sticks to the bottom and boils over easily. If it starts bubbling up, turn the heat down a little.
3
Add the chicken and simmer
- Add the chicken one piece at a time (if you add it all at once, it sticks together in a lump)
- Simmer for 4 min, stirring from the bottom now and then
- Take out the thickest piece and break it in half with chopsticks to check
How to tell it's doneThe piece is white all the way through, with no pink.
Be carefulIf any pink is left, simmer 1 min more and check again.
4
Season and serve
- Turn off the heat and taste. Add a little salt if it’s bland
- Spoon into bowls, top with the spring onions, and drizzle with 1 tsp sesame oil
ReadyCreamy porridge topped with chicken and spring onions.
Be carefulPorridge stays very hot for a long time. Eat it a little at a time with a spoon, blowing on it to cool.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
It’s thin and not creamyIt didn’t simmer long enough in step 2. Simmer 3–5 min more over medium-low heat.
The bottom of the pot burnedYou didn’t stir from the bottom in steps 2–3, or the heat was too high. Leave the burned part, and spoon only the top into bowls.
The chicken is toughToo little starch in step 1, or it simmered too long in step 3. Turn off the heat once it’s white inside.
It tastes blandWhen you taste in step 4, add salt a pinch at a time.
It’s too thick and stodgyAdd water 3 tbsp at a time and stir while reheating.
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