Chicken and Ginseng Porridge

西洋参大米粥xī yáng shēn dà mǐ zhōu


1/3 cup rice

5 cups water

(optional) 4-5 slices American ginseng

1 chicken breast

1 tbsp olive oil

2 slices ginger

2 tsp Chinese cooking wine

2 tsp light soy sauce

1 green onion

1/4 tsp salt

Make Porridge

  1. Mince the ginseng. (First soak the ginseng in hot water for 30 minutes.)

  2. Mince the ginger.

  3. In a rice cooker or InstaPot, add rice, ginseng, and 5 cups of water. You can also boil this in a normal pot over medium-high heat if you don't have a rice cooker!

  4. Set to soup (or just white rice) for 30 minutes. If you're using a pot on the stove, let the porridge simmer with the lid partially covering the pot. Stir every ~10 minutes until it's your desired texture.

Saute Chicken

  1. Dice the chicken breast.

  2. Chop the green onion.

  3. Heat a pan over medium-high heat.

  4. Add olive oil, chicken, Chinese cooking wine, and light soy sauce.

  5. Add a sprinkle of black pepper, salt, and green onion (we forgot to add green onion, but make sure you don't! 😅).

  6. Flip and saute until there is a very thin layer of sauce left and the chicken is cooked through.

  7. Once the porridge is ready, add the chicken and mix well.

  8. Serve! If you want to add a hard-boiled egg as well, go for it!