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Chicken Rice Porridge

Chicken Rice Porridge

Indonesian style


Serve chicken rice porridge with side dishes like hard boiled egg and Char Kway, Chinese style of fried churros


  • Yellow chicken broth

  • Garnish



The Chinese call rice porridge, Congee. It is well known of eating this dish to boost longevity, soothe the ill and strengthen the digestive system. Unlike plain porridge we often see in the hospital, there are few different recipes of rice porridge, and this recipe is chicken rice porridge which can be easily found in Indonesia. Rice porridge is simple and easy to make. Especially it can be made on top of the stove or use rice cooker for ease and convenience.

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Step 1
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Rinse the rice, put it in the pan and add all ingredients.
Cook over medium heat, once the rice absorbs the water, keep stirring to prevent scorching.
Add little water at the time if necessary to get soft and mushy porridge, turn off the heat and put aside once its done.

Step 2
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Yellow chicken broth

Cook the chicken in boiled water until tender, take out the chicken out the water and fry the chicken.
Debone and shred it. Keep the chicken broth aside.

Step 3
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Grind the garlic, shallot, coriander powder, ground white pepper, turmeric powder, candlenut and salt.
Stir fry in a saucepan over medium heat until fragrant. Add the chicken broth in and stir well.

Step 4
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Serve rice porridge in a deep bowl and add in yellow chicken broth.
Garnish with shredded chicken, fried soybean, chopped green onion, chopped celery, fried shallot.
If you desired, add some crackers and chili or sweet soy sauce.

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  • 1 hour
  • Serves 4
  • Easy
  • 190 C (375 F)

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Adjust Servings:
1 cup Rice
6 cups Water
Yellow chicken broth
Chicken Breast
2 cloves Garlic
1 Shallot
1 tablespoon Coriander powder
1/2 teaspoon Ground white pepper
1 teaspoon Turmeric powder
2 Candlenuts
To taste Salt
50 grams Fried soybean
1 Celery Chopped
1 Green onion Chopped
To taste Fried shallot
To taste Cracker
To taste Chili

Nutritional information

12 g
Total Fat
36 g
Total Carbohydrate
28 g

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