Chicken “Porridge”

Today was hangover central. We don’t normally go out much anymore but I’ve come to one conclusion: anytime there is sake involved, sobriety is over for the night.

So with hangovers comes the need to have food that you won’t projectile vomit immediately. I prefer soups and spicy foods, while many others eat greasy food. Well….we did both today. Greasy pizza at Sam’s Club, pho, and now a hot porridge.

Growing up, there were a handful of Korean dishes that I still crave today. There was kimchi fried rice, dduk-kook (rice cake soup), kimchi jjigae (kimchi stew)…I can go on for a while. But there was one dish that my mom used to make that I could eat bowls of without ever getting sick of it: chicken porridge.

Now, the reason I put quotation marks around the “porridge” in my title for this post is because I just didn’t have the energy to find short grain rice. So instead of the standard thick and sticky porridge, we ended up with a porridge that was a bit more soupy. But it was amazing, nonetheless.


One other thing I changed was that traditionally, I have known to just put salt and pepper (to your tasting) when the porridge is ready to eat. But today, I made a simple soy sauce-sesame oil sauce that tasted AMAZING when it was mixed into the porridge.

This recipe is great for a cold winter day…although it’s not cold here in Pensacola. It was 70 degrees today and humid. The A.C. had to be turned on…I’ll stop there.

Time: 2 hours

Makes 4 servings


2 cornish hens, defrosted and cleaned
1 onion, halved
1 bulb of garlic, cloves peeled and smashed
4 stalks of scallion, cut into thirds
1 big knob of ginger, peeled and cut into large chunks
1.5 cups rice, cleaned and soaked in water for about 1 hour

2 tablespoons soy sauce
1 tablespoon sesame oil
1 stalk scallion, diced

1. Place your chickens, garlic, onion, scallions, and ginger into a large pot. Add enough water to cover the chickens. (I would say I put about 3 quarts of water)

2. Bring to a boil over high heat.

3. Once boiling, reduce the heat and allow to boil for 1 hour. Skim off any gunk on top in the mean time.

4. Remove your chickens carefully and take off all of the flesh (carefully). I discarded the skin at this point. I also removed most of the other ingredients (onions, garlic, etc.) but it is entirely up to your preference of how much you want to remove.

5. Add the rice to the pot and add in the chicken meat. Bring to a boil.

6. Allow the porridge to boil until the rice is done cooking.

7. For the sauce, combine all ingredients.

8. Serve the porridge with the sauce and enjoy! You can top off the porridge with fresh ground pepper and fresh scallions.

As for the rice, if you cannot access short grain rice, using long grain (like I did) is sufficient. But if possible, get the correct rice to achieve the nice porridge texture.



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