Ground Chicken Rice Porridge

Ground Chicken Rice Porridge

Balanced for flavor and nutrition with Chinese chives and an egg.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

steamed rice

200 g (7.1 oz.)

60 g (2.1 oz.)



400 ml (13.5 fl. oz.)

a dash


  1. Rinse the rice in a colander and drain.
  2. Add the cooking sake to the ground meat and combine well with chopsticks or a fork.
  3. Chop the Chinese chives into 1 cm (0.4 in.) lengths.
  4. Bring (A) to a boil in a pot, add in and break apart (2) and remove any scum that forms at the surface. Add in (1) and quickly boil. Add in (3), give the mixture a quick stir, then pour in the beaten egg slowly and a little at a time and turn off the heat.

Cooking Basics

Eggs - beating

When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.


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