Hello Foodies!
It’s January and flu season has hit me. Never underestimate a bowl of chicken porridge. Porridge has a special place in my heart because it was the very first dish I learned how to make with my grandpa. Today, I’ll be showing you all how to make my Grandpa’s favorite style of porridge: A Black Silkie Chicken Porridge with glutenous rice balls. This is a very simple dish but so comforting when I don’t feel so good. My grandpa’s version contains lots of herbs and lots of the Silkie Chicken which is great for the immune system. I hope you all give it a try and let me know what you like to add in your porridge. Happy Cooking!
Black Silkie Chicken
Full of nutrition and helps boost the immune system. Great for those who are sick.
Fresh Herbs and Spices
Short Grain Rice 
Glutenous Rice Balls
Hot bowl of chicken porridge
ENJOY!
Ingredients
- 1 Silkie Chicken ( ~ 1lb 13oz chicken) other protein can be substituted
- 12 cups water
- 2 RICE CUPS of short grain rice rinsed (~ 1 1/4 cups in regular cup measurements)
- 1/2 Tbsp salt (add more at the end if needed)
- 1 tsp chicken bouillon
- 2 Tbsp minced garlic
- Ginger is optional
- 1 lemongrass minced finely
- 1 shallot chopped
- 1/3 cups cilantro, green onions, culantro, and Thai basil.
- 1-2 chili peppers minced (optional)
- Freshly ground black and white pepper to taste
- 2 additional cups of water at the end to thin out if needed
- ---GLUTENOUS RICE BALLS---
- 1 cups glutenous rice flour
- 1/2 cups warm water
- additional flour if too sticky
Instructions
1) Cut the chicken into desire bite size. Save the bones as well as the wings for the broth.
2) Add the bones into a pot and add in 12 cups of water. Let it boil and cook for 15 minutes. After 15 minutes, remove the bones (saving the wings) and add in the minced chicken meat, salt, chicken bouillon, and rinsed short grain rice. Stir well so the rice doesn't stick to the bottom. Then add in the minced lemongrass, garlic, and shallots. Let it simmer medium to low heat for 30-35 minutes until the rice becomes soft and mushy.
3) During those 30-35 minutes, make the glutenous rice balls.
- In a bowl add in the glutenous rice flour and 1/2 cups of water. Mix well until it forms into a pliable dough. Add a little bit of rice flour if it's too sticky. Once dough is formed, take little pieces at a time and form into little balls. Coat the bowl with extra flour so the balls don't stick. Form little balls until all the dough is used up. Set aside.
4) After 30-35 minutes and the rice is cooked and somewhat mushy, add in the glutenous rice balls. At this time, you can add in an additional 2 cups of water if it becomes too thick. Cook the rice balls for about 5 minutes and then turn off the heat. Then add in the fresh herbs and taste to adjust the seasonings. Let it sit for 10 minutes before serving.
Enjoy
-CHawjCreations
Notes
Add more water is too thick. Season as you go to your liking. Add other herbs, vegetables, and spices to your liking.
3 comments
I made this and it was very tasty. Top with a little fresh red pepper, Fresh cracked black pepper, and A dash of fish sauce. Amazing!!! Thanks for sharing your grandpa’s rice porridge! Now I can share This with my family as well!!! Happy New Year!
So glad to hear! Thanks for trying it out.
Never ate rice balls with meat. Can’t wait to try. Thanks! (๑>◡<๑)