Vietnamese · Dinner
Chicken Rice Porridge (High-Protein)
Vietnamese chicken rice porridge built on jasmine rice simmered to a loose congee with shredded chicken breast, a soft-cooked egg, and diced silken tofu folded in near the end for extra protein. Finished with scallion, cilantro, ginger, and fried shallot, with fish sauce and black pepper for depth, and a lime wedge alongside.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
527Calories
56.8gProtein
14.6gFat
40.2gCarbs
2.6gSugar
5.1gFiber
1647mgSodium
351mgChol
3.9gSat Fat
950mgPotassium
147mgCalcium
4.4mgIron
1.2mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Rinse the jasmine rice in a fine sieve under cold water until the runoff turns clear, then slice the chicken breast thin and dice the tofu.
2
Boil
Bring the chicken stock to a boil in a small saucepan over high heat for about 3 minutes until steadily bubbling.
3
Simmer
Stir the rinsed rice into the boiling stock, drop heat to low, and simmer uncovered for 25 minutes, stirring often, until grains break down and porridge thickens.
4
Poach
Slide the sliced chicken into the simmering porridge and cook over low heat for 5 minutes until pieces turn opaque and firm.
5
Fold
Stir the diced tofu into the pot and warm gently over low heat for 2 minutes without breaking it apart.
6
Poach
Crack the egg into a cup, slide it into the porridge, and poach over low heat for 3 minutes until white sets but yolk stays soft.
7
Finish
Season the pot with fish sauce, salt, and black pepper, then ladle into a bowl and top with ginger, scallions, cilantro, and fried shallot. Serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast
- 100g100g jasmine rice
- 960ml960ml chicken stock
- 200g200g silken tofu
- 22 large eggs
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp ginger
- 44 scallions
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp fried shallot
- 22 lime wedge
