Not Your Mom’s Chicken Rice Porridge

For as long as I can remember, my family always found a way to make use of leftover white rice; from stir-fried rice, scorched rice (crispy rice found on the bottom of the pot), to rice porridge. Funny enough, I never really liked rice porridge (in Korean it’s called 죽/jjuk, congee in Chinese) unless it was with abalone. (fancy right?)

Usually porridge is eaten whenever someone has an ailment (sick with the flu, digestive issues, and or loss of appetite) but all of the women in my family would suggest eating rice porridge for EVERYTHING. Can’t go to the bathroom? Porridge. Morning sickness? Porridge. Feeling sad? Porridge. (Kind of like how Asian families always say Vick’s Vapor rub and Tiger Balm cures everything)

Despite being one of the most simple dishes in many Asian cultures, I wanted to share my version of this dish on the blog because it is fool proof and also happens to be one of my recipes with a hack! So please enjoy making this dish and get creative!


  • 2 rotisserie chicken (I suggest buying them from your local grocery store- but make sure it’s just seasoned with salt and pepper!)
  • 1 oz ginger
  • 3 cloves of garlic, gently smashed
  • 2 1/2 lbs cooked white rice (roughly 5 cups)
  • 2 quarts of water
  • Salt, to taste


  • Shredded chicken breast
  • Toasted sesame seeds
  • Chopped scallions
  • Fried garlic chips
  • Soy sauce
  • Black Pepper
  • Sesame oil (optional)
  • Chili oil (optional)


  1. Take your rotisserie chicken and peel the skin off as well as removing the wings (save it to the side). Using your hands, gently shred the chicken into bite size pieces. Save the carcass (will be used for stock).
  2. Place the chicken carcass, wings, and skin into a large pot and add in the garlic, ginger, and water as well. Bring it up to a boil and season accordingly with salt (HACK: Instead of using chicken bouillon/stock or slaving in the kitchen making chicken stock for hours, this recipe is a quick and easy way to make the most flavorful stock within minutes!)
  3. In another pot, add the rice and 3/4 of your shredded chicken. Under medium heat, add in a ladle of your instant stock one at the time to prevent adding too much into the pot.
  4. Keep adding the stock until you get a creamy loose risotto texture. Season it one last time with salt.
  5. For garnish, take the rest of the shredded chicken and top it off on the porridge with chopped scallions, toasted sesame seeds, fried garlic chips, soy sauce, and A LOT of black pepper.
  6. Enjoy!

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