Chicken and Ginger Porridge

Chicken and Ginger Porridge


1 cup long grain rice

8 cups water (or substitute chicken broth)

6 boneless chicken thighs

Fresh ginger root (a piece about 1 inch x 1 inch) finely sliced

Salt and pepper to taste


Combine rice and water in a heavy pot (enameled cast iron is my favorite). Add chicken and ginger. Bring to a boil, cover, and reduce heat to simmer. Cook for 1 hour. Remove chicken and allow to cool enough to shred the meat. Add shredded chicken back into rice, season with salt and pepper as desired.


┬ęSugar Spice and Spilled Milk

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