Warm and Comforting Egg Chicken Porridge
Delicious Egg Chicken Porridge for My Eldest Son Under COVID-19 Quarantine
This is a special recipe for Egg Chicken Porridge, lovingly prepared for my eldest son who is currently in COVID-19 quarantine. It breaks my heart that my son, who always works hard without rest, has been diagnosed with COVID-19 after a colleague tested positive. His throat was the most painful part, so I made him porridge, simmering chicken until it was incredibly tender. He ate it all up, saying it was delicious, even with his sore throat. Many say COVID-19 causes loss of appetite and taste, but perhaps that’s not always the case. I’m just relieved he ate well, even if it was just porridge. This marks the beginning of our ‘Wise COVID-19 Self-Quarantine’ journey, sigh. This nourishing chicken porridge is a delicious and hearty meal. Enjoy this nutritious dish!
Main Ingredients
- 1 whole chicken (approx. 1kg)
- 1.5L water
- 1/2 cup soju (for removing chicken odor)
- 6 cloves garlic
- 1/2 cup scallion roots (well-washed)
- 1/4 onion
- 1/4 carrot
- 1 dried shiitake mushroom (or 1 fresh shiitake mushroom)
For the Porridge
- 2 bowls cooked rice (cold rice works well)
- 2 eggs
- 2 egg whites (optional, for extra smoothness)
- 2 bowls cooked rice (cold rice works well)
- 2 eggs
- 2 egg whites (optional, for extra smoothness)
Cooking Instructions
Step 1
Thoroughly clean the chicken, inside and out. Rinse under running water to remove any impurities. Soak the chicken in 1/2 cup of soju for about 10 minutes to eliminate any gamey smell. Afterward, drain the soju and rinse the chicken once more with cold water.
Step 2
Prepare a small muslin bag or cheesecloth to easily remove aromatics later. Place 6 whole garlic cloves, 1/2 cup of well-washed scallion roots, and a pinch of whole peppercorns (optional) into the bag.
Step 3
In a large pot, add 1.5L of water, enough to cover the chicken. Bring it to a boil over high heat. Once the water is boiling, add the prepared aromatics bag and the chicken.
Step 4
When the water returns to a boil, reduce the heat to medium-low. Cover the pot partially (leaving a small gap) and simmer for about 40 minutes to 1 hour, or until the chicken is completely tender and the broth is rich and flavorful.
Step 5
Carefully remove the cooked chicken from the pot and let it cool slightly until it’s safe to handle. Once cooled enough, remove the bones and shred or finely chop the chicken meat into bite-sized pieces.
Step 6
Season the shredded chicken meat with a pinch of salt and pepper. This step helps the chicken absorb the flavors, making the porridge more delicious.
Step 7
Trim the stems from the shiitake mushrooms and slice them thinly or chop them finely. Dice the onion and carrot into small pieces. Ensuring the vegetables are finely chopped makes them easier to eat in the porridge.
Step 8
Remove the aromatics bag from the chicken broth. Pour the broth back into the pot (or use a clean pot), add 2 bowls of cooked rice, and bring to a boil over high heat. Stir occasionally with a spatula to prevent the rice from clumping.
Step 9
Once the rice has started to break down and the porridge is thickening, add the seasoned shredded chicken, diced onion, carrot, and shiitake mushrooms. Continue to stir and cook until the rice grains are soft and the porridge reaches your desired consistency, usually about 10-15 minutes.
Step 10
When the porridge is almost ready, gently beat 2 eggs in a separate bowl. (For an extra smooth texture, you can also beat just the egg whites and add them.) Reduce the porridge to low heat. Slowly drizzle the beaten egg mixture around the edges of the pot. Do not stir immediately; let the egg set slightly for a moment. Then, gently stir with a spatula to incorporate the cooked egg into the porridge.
