Chicken and Rice Porridge

This chicken and rice porridge is the ultimate comfort food and because of that it has been a staple at our home every flu season. The comforting feeling from soup and the warmth generated from the essence of ginger helps relieve so many flu symptoms even for a few minutes.

Top prepare this rice porridge, you will need:

1 cup of chicken meat - cut into small strips. You can add more meat depending on your preference. If you want more meat in the porridge feel free to use another cup of chicken cut into small strips.

1 tablespoon cooking oil

3 cloves of garlic, peeled and minced

4 tablespoons of ginger, peeled and minced

1 cup uncooked rice

4 cups of water

8 teaspoons of chicken broth powder - If you prefer to use liquid chicken broth, you may do so. In that case, you will not need the chicken broth powder.

salt and pepper to taste

In a pot over medium heat, heat the cooking oil. When the oil is hot, saute the ginger until light brown. Add the minced garlic and stir until garlic is light brown.

Add the chicken and keep stirring to evenly cook the strips and avoid burning the chicken. Continue to stir until the chicken is light brown.

Add the rice and stir evenly into the rest of the mixture in the pot. Add water and bring to a boil.

Lower heat, cover and simmer. Stir occasionally making sure the rice doesn't stick to the bottom of the pot. When the rice has softened and expanded and the mixture has thickened to the desired consistency, add salt and pepper to taste. Optionally, you may also add soy sauce or fish sauce for flavor.

Serve the rice porridge in a bowl with chopped green onions and if you like you may also top it with half a boiled egg for more protein.