Easy Chicken Porridge
This is an easy chicken porridge recipe with shiitake mushroom and carrot. The porridge was made in under 30 minutes as I used cooked rice as the starting point for making the porridge, instead of cooking the porridge from scratch.
These are the main ingredients for the porridge: carrot, cooked rice, marinated chicken & dried shiitake mushroom. About the cooked rice, I always ‘tabao‘ an extra 1-2 packets of plain white rice from the fish soup stall the night before. It saves me at least 20 minutes to simmer porridge from scratch, plus rice from the fish soup stalls has the most perfect texture (slightly wet) for making such rice porridge. As for the dried mushrooms, use quick cooking ones (usually the thinnest and cheapest variety) so that they cook within 5-10 minutes. Don’t forget to re-use the mushroom soaking liquid for added umami depth.
When cooked, the porridge is still quite watery & the rice grains are soft and slightly mushy. This is my favourite consistency for home-cooked rice porridge.