Singaporean · Breakfast
Singaporean chicken rice porridge
Silky Teochew-style rice porridge with tender chicken, ginger and crispy shallot.
- Calories
- 384 kcal
- Protein
- 30 g
- Carbs
- 40 g
- Fat
- 11 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Contains: gluten, soy, sesame.
Ingredients
- 40 g Jasmine rice
- 110 g Chicken breast
- 10 g Ginger
- 2 cloves Garlic
- ¾ shallot Shallots
- 10 g Spring onions
- 1 tsp Toasted sesame oil
- ¾ tbsp Soy sauce (reduced salt)
- ½ tbsp Sunflower oil
Method
- Simmer the chicken in 600ml water with half the ginger for 12 minutes, then lift out and shred, keeping the broth.
- Rinse the rice and add to the broth, simmer 20 minutes, stirring occasionally, until broken down.
- Fry the shallot in the vegetable oil until golden and crisp.
- Stir the shredded chicken back into the porridge and season with soy sauce.
- Ladle into a bowl, top with crispy shallot, spring onion, remaining ginger and a drizzle of sesame oil.
More Singaporean recipes
- Kaya toast with soft-boiled eggs471 kcal · 19 g protein
- Hainanese chicken rice588 kcal · 37 g protein
- Singapore chilli prawns619 kcal · 53 g protein
- Bak kut teh (peppery pork rib soup)451 kcal · 43 g protein
- Singapore laksa570 kcal · 37 g protein
- Char siu rice (barbecue pork rice)501 kcal · 39 g protein
More dairy free recipes
- Jollof rice with chicken558 kcal · 31 g protein
- Efo riro (Nigerian spinach stew)575 kcal · 39 g protein
- Egusi soup with chicken516 kcal · 38 g protein
- Groundnut soup with chicken612 kcal · 37 g protein
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein