This simple Chicken Carrot Porridge recipe inspiration came from my mum when she only had carrots and chicken meat left in her fridge. She turned that into a lovely, hot porridge for lunch which she had without any seasoning as she normally prefers plain food. To make it slightly more palatable than just that, I used leftover chicken soup to give it an aroma. The natural sweetness from the shredded carrots just enhances the flavour even more.
Chicken Carrot Porridge Recipe
Ingredients (serves 2-3)
1 cup long grain rice, wash & rinse till water runs clear
6 cups fresh chicken stock (or mix 2 heaped tbsp chicken seasoning powder with water)
1 large carrot, peeled & shredded
300g chicken breast, blanched to get rid of any scum
spring onions as garnish
1. Place washed rice, blanched chicken, shredded carrots and chicken stock in pot. Bring to a boil. Reduce heat and simmer for 20 minutes. (Make sure the pot lid is partially open, otherwise the boiling mixture may spill out)
2. Remove chicken breast and shred into small bits.
3. Ladle porridge into a serving bowl. Top with shredded chicken and garnish with spring onions.
If you’re pairing the porridge with additional dishes, then there’s really no need to add any seasoning to the porridge. But if you’re having it on its own as a one-dish meal, you may wish to add a tiny bit of salt or light soy sauce to taste if your chicken stock is unsalted.
Sometimes, I substitute white rice with brown rice too to make this a nutritious brown rice porridge. Works just fine and tastes equally good.
Just adjust to what you like. Bon appetit!