Cosy Ginger Chicken Porridge

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 120 g chicken breast120g
  • 1 egg55g

Carbs· 1

  • 40 g rice40g

Vegetables· 2

  • 3 slices ginger(staple)8g
  • 1 spring onion, sliced(optional)10g

Sauces· 1

  • 1 tsp light soy(staple)5g

Spices· 2

  • dash of white pepper(staple)1g
  • ⅓ stock cube(staple)3g

Fats & oils· 1

  • few drops sesame oil(staple)2g
  1. 25 min · hands-free

    Rinse rice into the cooker with 6× water (~500 ml), ginger and the stock cube. Lay the whole chicken breast in. Porridge (or cook) mode on.

    Why? Poaching the breast whole then shredding beats cubing: the big piece heats slowly, and porridge temperature cooks it gently to just-done.
    25:00

    Next up:After 25 min, lift out the breast, shred with two forks, stir back in.

  2. After 25 min, lift out the breast, shred with two forks, stir back in.

    Why? Stirred-back shreds pick up the porridge's starch coat — the little secret behind stall porridge tasting so chickeny.

    Next up:Jammy egg: boil separately for 7 min from the boil; halve onto the porridge.

  3. 7 min · hands-free

    Jammy egg: boil separately for 7 min from the boil; halve onto the porridge.

    Why? Yolk melting into hot porridge is a free egg-drop richness upgrade, plus 7 g more protein.
    07:00

    Next up:Season: soy, white pepper, a few drops of sesame oil, spring onion.

  4. Season: soy, white pepper, a few drops of sesame oil, spring onion.

    Why? The stall version hides its calories in youtiao and a ladle of shallot oil — a few drops of sesame oil sends the same aroma signal for 200 fewer kcal.

    Tip: 35+ g protein in the bowl. Add toasted ikan bilis or cucumber shreds for crunch.