Ingredients:

  • 1 cup (200g) long-grain white rice, rinsed well
  • 8 cups (2 liters) chicken broth (low sodium preferred)
  • 1 inch (2.5 cm) ginger, peeled and thinly sliced
  • 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon salt, or to taste
  • 2 green onions, thinly sliced
  • 1/4 cup roasted peanuts, roughly chopped
  • 1 tablespoon sesame oil
  • Sriracha or chili flakes, to taste
  • Crispy fried shallots

Instructions:

  1. In a large pot, combine rinsed rice, chicken broth, ginger slices, chicken pieces, soy sauce, sesame oil, white pepper, and salt.
  2. Bring the mixture to a boil over high heat.
  3. Reduce heat to low, cover the pot, and simmer for 1 hour 30 minutes, or until the rice is completely broken down and the porridge is creamy, stirring occasionally to prevent sticking.
  4. Ensure the chicken is cooked through (internal temperature reaches 165°F/74°C). Shred the chicken with two forks if desired, mixing it back into the porridge.
  5. Taste the porridge and adjust seasonings (salt, soy sauce, pepper) as needed.
  6. Ladle the porridge into bowls and garnish with green onions, roasted peanuts, sesame oil, sriracha, and crispy fried shallots, if using.