Chicken and Ginger Rice Porridge
Chicken thighs simmered with rice and plenty of ginger into a soft, savory porridge.
- Serves
- 4
- Total time
- 55 min
- Cost per serving (United States)
- $10.14
Ingredients
- 1 3/4 lb bone-in chicken thighs
- 1 cup jasmine rice
- 2 tbsp vegetable oil
- 1 yellow onions
- 6 clove garlic
- 2 oz fresh ginger root
- 8 cup chicken broth
- 2 tbsp fish sauce
- 1 bunch green onions / scallions
- 1 lemon
- 4 large eggs(optional)
Method
Cook the diced onion in the oil in a large pot for 5 minutes, then add the sliced garlic and a generous amount of julienned ginger for 2 minutes.
Add the chicken thighs and the broth and bring to a simmer.
After 20 minutes lift out the chicken, shred the meat and discard the bones.
Stir in the rinsed rice and simmer 25 minutes, stirring often, until the grains break down and it thickens like porridge.
Return the chicken and loosen with more broth or water if it gets too thick.
Season with the fish sauce, top with scallions, a squeeze of lemon and a halved soft-boiled egg.
What this costs, country by country
Each figure is the ingredients for the full recipe at prices read in that country’s own shops, in its own currency. Nothing here is converted from dollars.
| Country | Whole recipe | Per serving | Priced from |
|---|---|---|---|
| United Kingdom | £29.98 | £7.50 | 9 of 10 ingredients |
| Australia | $68.71 | $17.18 | 9 of 10 ingredients |
| Canada | $87.68 | $21.92 | 9 of 10 ingredients |
| United States | $40.54 | $10.14 | 8 of 10 ingredients |
| New Zealand | $75.06 | $18.77 | 8 of 10 ingredients |
| Greece | 19,88 € | 4,97 € | 7 of 10 ingredients |
| Germany | 40,03 € | 10,01 € | 7 of 10 ingredients |
| Egypt | ٤٣٦٫٣٣ ج.م.* | ١٠٩٫٠٨ ج.م. | 6 of 10 ingredients |
| Spain | 14,42 €* | 3,61 € | 6 of 10 ingredients |
| Mexico | $794.82* | $198.71 | 6 of 10 ingredients |
| Austria | € 14,08* | € 3,52 | 5 of 10 ingredients |
* We have read fewer than seven in ten of these ingredients in that country, so the total is a partial figure and the real one is higher.
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