Classic Filipino Chicken and Ginger Rice Porridge

This warming Filipino rice porridge features tender chicken slowly simmered with ginger-scented broth until the grains break down into a silky, comforting bowl. Brightened with a squeeze of calamansi and finished with crispy garlic and scallions, it is a beloved home remedy for rainy days and colds throughout the Philippines.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 16 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 3 gSugar
• 32 gProtein
• 1180 mgSodium
• 650 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the base

• 2 tablespoons neutral cooking oil
• 1 medium yellow onion, finely chopped
• 6 cloves garlic, minced
• 1 (2-inch) knob fresh ginger, peeled and julienned
• 1.5 lbs bone-in, skin-on chicken thighs
• 1 teaspoon annatto seeds steeped in 3 tablespoons hot water (or 1/2 teaspoon turmeric)
• 1 cup glutinous rice, rinsed
• 8 cups low-sodium chicken broth

For seasoning

• 3 tablespoons fish sauce, plus more to taste
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For toppings

• 4 hard-boiled eggs, peeled and halved
• 4 scallions, thinly sliced
• 1/4 cup crispy fried garlic bits
• 2 tablespoons chopped fresh cilantro
• 2 calamansi or 1 lime, cut into wedges
• 1/2 cup chicken liver, diced and sautéed (optional)

Directions

1. Heat the oil in a heavy-bottomed pot over medium heat. Add the onion, garlic, and ginger and cook, stirring often, until softened and fragrant, about 3 minutes.
2. Push the aromatics to one side and add the chicken thighs skin-side down. Brown lightly for 2 minutes per side, then stir the mixture together.
3. Pour in the annatto water (or turmeric) and add the rinsed rice, stirring to coat every grain in the flavorful oil for about 1 minute.
4. Add the chicken broth and bring the pot to a rolling boil. Skim any foam that rises, then reduce the heat to a low simmer.
5. Cook uncovered for 35 to 40 minutes, stirring every 5 to 10 minutes to prevent sticking, until the rice has completely broken down and the porridge is thick and creamy. If it gets too thick, splash in more hot broth.
6. Stir in the fish sauce, salt, and pepper. Taste and adjust seasoning, adding more fish sauce if you want extra umami.
7. Ladle the porridge into warmed bowls and top each with a halved egg, a scattering of scallions, fried garlic, cilantro, and optional chicken liver.
8. Serve immediately with calamansi wedges on the side so each diner can squeeze citrus over their bowl.

Cook’s Notes

• Bone-in, skin-on chicken thighs deliver the richest flavor and natural collagen to thicken the broth; boneless breasts will work in a pinch but reduce simmer time by 10 minutes.
• Annatto seeds steeped in hot water give the signature orange color without affecting flavor; turmeric is a sharper substitute and should be used sparingly.
• Glutinous rice produces the silkiest texture, but a 50/50 blend with jasmine rice gives a slightly looser, more traditional spoon-and-chopsticks consistency.
• Add the chicken liver during the last 10 minutes of simmering if you want the traditional savory boost common in older Filipino home recipes.
• The porridge thickens as it cools. Make it slightly looser than you think it should be and add a splash of hot broth when reheating leftovers.

More Philippines Recipes You’ll Love

Craving more flavors from Philippines? Try these traditional recipes:

• Filipino Chicken Adobo
• Filipino Sour Pork and Vegetable Soup
• Filipino Oxtail Peanut Stew

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