Main course

Shredded Chicken Porridge (Congee)

Singapore,the ‘Food Paradise’ with the influx of food vendors offers a variety of inexpensive food. Rice porridge with chicken was always available in the ‘hawker centre’ near my apartment block. It’s light and easily digestible, served warm it is comforting on a rainy day. It’s one of those dishes you will want when you are sick.

Shredded Chicken Porridge

Serves 2

1 cup long grain rice

1 chicken breast

2 cups chicken stock

4 shallots, thinly sliced

1 inch knob of ginger, julienned

1 teaspoon light soya sauce

white pepper powder to taste

salt to taste


scallions, thinly sliced (optional)

cilantro for garnish

1 tablespoon of sesame oil plus a few drops per serving bowl


  • Rinse and soak rice in water for 15 minutes. Drain it before cooking.
  • Boil chicken stock in a pot. Add chicken breast and cook until just done (overcooking the chicken will make it tough). Remove chicken breast and set aside. Once cool, shred the chicken.
  • Add rice to the boiling stock. Add a little ginger, salt and pepper to pot.
  • Reduce heat, simmer and stir until rice is cooked. Stir often to prevent burning. Rice should be soft and fluffy.
  • Switch off heat, close lid and allow to stand for 15 minutes. Porridge will thicken.
  • Boil the porridge again. Add water as per the consistency preferred – thick or soupy.
  • Add light soya sauce.
  • Fry the sliced shallots till golden brown, and keep aside for topping.
  • Pour porridge into serving bowls. Top with  sesame oil, shredded chicken, fried shallots,  julienned ginger, scallions and cilantro. Serve hot.

*Adjust the condiments to suit your palate. If you have a stomach for chillies, have this porridge with some sambal oelek or sriracha sauce.


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