Name: Filipino Chicken and Ginger Rice Porridge
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 generous bowls
Cuisine: Filipino
Ingredients: 1 cup jasmine or regular white rice, rinsed; 1.5 lbs bone-in chicken thighs, skin removed and chopped into bite-size pieces; 2 tbsp vegetable oil; 1 large yellow onion, finely chopped; 6 cloves garlic, minced (plus 2 tbsp more for toasted topping); 2-inch knob fresh ginger, peeled and julienned; 6 cups low-sodium chicken broth; 2 tbsp fish sauce, plus more to taste; 1/2 tsp freshly cracked black pepper; 3 hard-boiled eggs, peeled and halved; 1/4 cup sliced scallions (green parts only); 2 tbsp toasted crispy garlic; 1 lemon or 4 calamansi, cut into wedges; Optional: 2 tbsp toasted ground rice for extra nuttiness

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A warming Filipino rice porridge inspired by Chinese congee but flavored with bold local aromatics. Bone-in chicken simmers with ginger, garlic, and fish sauce until the rice breaks down into a silky, savory bowl finished with toasted garlic, scallions, and a bright squeeze of calamansi.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Servings4

Yield4 generous bowls

Nutrition Facts

Per serving (estimated)

485 kcalCalories
17 gFat
4 gSaturated Fat
54 gCarbs
2 gFiber
3 gSugar
29 gProtein
920 mgSodium
580 mgPotassium
85 mgCalcium
3 mgIron
9 mgVitamin C
110 mcgVitamin A

Ingredients

For the porridge

1 cup jasmine or regular white rice, rinsed
1.5 lbs bone-in chicken thighs, skin removed and chopped into bite-size pieces
2 tbsp vegetable oil
1 large yellow onion, finely chopped
6 cloves garlic, minced (plus 2 tbsp more for toasted topping)
2-inch knob fresh ginger, peeled and julienned
6 cups low-sodium chicken broth
2 tbsp fish sauce, plus more to taste
1/2 tsp freshly cracked black pepper

For serving

3 hard-boiled eggs, peeled and halved
1/4 cup sliced scallions (green parts only)
2 tbsp toasted crispy garlic
1 lemon or 4 calamansi, cut into wedges
Optional: 2 tbsp toasted ground rice for extra nuttiness

Directions

Heat the oil in a heavy-bottomed pot over medium heat. Add the onion and cook until soft and translucent, about 3 minutes.
Stir in the garlic and ginger and cook for 1 minute until fragrant, taking care not to brown the garlic.
Add the chicken pieces and cook, turning occasionally, until lightly seared on all sides, about 5 minutes.
Pour in the chicken broth and fish sauce; bring to a rolling boil, then stir in the rinsed rice.
Reduce the heat to low so the mixture holds a gentle simmer. Cook uncovered for 30 to 35 minutes, stirring every few minutes to prevent sticking, until the rice grains have burst and the porridge is thick and creamy.
Season with additional fish sauce and cracked pepper to taste; loosen with a splash of hot water if the porridge thickens too much as it rests.
Ladle the porridge into warmed bowls and top each portion with a hard-boiled egg half, a sprinkle of scallions, and a generous spoonful of toasted garlic.
Serve immediately with lemon or calamansi wedges on the side for squeezing over each bowl, and offer extra fish sauce or chili flakes at the table.

Cook’s Notes

Toast leftover rice in a dry skillet until deep golden, then pound in a mortar to make ground rice; stirring in 2 tablespoons thickens the porridge and adds a nutty depth.
Calamansi is the most authentic finishing citrus; substitute with lemon or lime when calamansi is unavailable.
Use bone-in chicken for the richest broth, and skim any foam that rises during the first few minutes of simmering for a cleaner flavor.
Stir the porridge frequently toward the end of cooking since the rice starches can catch on the bottom quickly.
Leftovers thicken considerably; loosen with chicken broth or water when reheating on the stovetop over low heat.