Porridge, or Okayu (お粥) in Japanese, is rice cooked in broth or liquid until very soft, resulting in a thin or thick soup-like consistency. Much like chicken soup in American culture, Okaku is traditionally served in Japan to people who are unwell or have a low appetite, as it is a delicate and relaxing meal that is nutritious and easy to digest.

What are the ingredients for chicken porridge?

  • Chicken tenders they are used for broth, which provides rich flavor without excessive fat. They are then shredded and served as a tasty condiment.
  • Steamed Rice it is cooked until very soft, naturally thickening the broth while remaining gentle for a sensitive stomach. This dish is also a great way to reuse leftover rice.
  • Ginger it adds heat to the dish, although its spiciness can be changed or omitted based on your preference.

Suggestions

Chicken porridge is a perfect light meal, especially for breakfast or lunch. If you feel good and want more flavor, you can of course add additional ginger or Japanese chili oil (Rayu).

What to serve with chicken porridge?

Chicken porridge is delicious on its own, especially when you’re feeling a little down. But if you want to turn it into a more complete meal, try pairing it with some side dishes. A small side of vegetables can add a nice contrast of flavors and increase the nutritional value!

More recipes like Chicken Porridge

Chicken porridge

A porridge (Okayu) reminiscent of a thin risotto, delicately flavored with a hint of warm ginger.

  • Place the water in a pan and bring it to the boil. Add the chicken and cook until cooked through. Remove the chicken, let it cool and cut it into small pieces. Set aside.

  • Slice the green onion very thinly and set aside.

  • Season the broth with sake, mirin, soy sauce, salt and grated ginger. Add the rice and cook for a few minutes until the mixture thickens slightly.

  • Top with chicken and onion and serve immediately.