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Burmese Chicken Ginger Porridge

Recipe by Partnership for a Healthier America



INGREDIENTS

1 pound chicken, (8 legs or 4 thighs)

1 cup brown rice

2-inch piece fresh ginger, peeled and minced

5-8 cloves garlic, minced

2 carrots, peeled and diced

4 cups green vegetables like bok choy, kale, swiss chard, or broccoli, stems removed and sliced or diced into bite size pieces

1 tbsp black pepper

2 tsp salt

Water

4 green onions, sliced thin using both white and green parts



DIRECTIONS

Place chicken in a medium pot and cover with water and 1 tsp of the salt. Bring water to a boil then turn down heat and simmer chicken for 25- 30 minutes. Drain and cool.


Rinse the rice two times. Place rice in a large pot with 4 cups of water and bring to a boil. Simmer for 30 minutes. Drain.


While rice is cooking, remove chicken from bones and shred. Prepare all vegetables.


Place cooked rice back in the large pot. Add shredded chicken, ginger, garlic, carrots, green vegetables, black pepper and 1 tsp salt to the rice pot. Cover with water. Simmer for 30 minutes, stirring every 10 minutes or so and adding water as needed.


Serve in bowls garnished with sliced green onions.



4 – 6 Servings





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