#SuperRecipe: Shredded Chicken Porridge with Dry Scallops & Quinoa
A porridge is a classic recipe that is great for all ages – from young to old. The basis of a porridge is of course, white rice.
Personally, my grandmother LOVES her porridge. She eats it every morning for breakfast and then again for dinner. However, porridge is made from white rice and white rice has high GI, which makes it especially bad for diabetics patients like her.
For someone who has gone years eating white rice everyday, it’s definitely tough for my grandma to switch to quinoa completely. So, this recipe by Seok Bin is genius! She created a version of porridge that combines both rice and quinoa together, making it easier for people to get used to quinoa.
Seok Bin’s recipe included Shredded Chicken and Scallops, giving her porridge an extra kick. See below for the full recipe:
- 1 Cup Pearl Rice
- ½ cup of Jasmine Rice
- 3 Tbsp Quinoa
- 1 – 1.5l of Chicken Stock / Water
- 1 pcs of Chicken Breast
- 3 big pcs of dry scallops
- 5 cloves of garlic
- Salt and pepper to taste
1. Mix pearl rice and jasmine rice together. Wash rice and drain away water. Add 2 tbsp of oil and 1 tsp of salt to marinate the rice. Set aside for 30 mins
2. Rinsed and soak 3 big pieces of dry scallops with hot water and set aside. Wash and rinse a piece of chicken breast. Place chicken breast in a bowl and pour boiling water into it. Let it soak for 15 mins and pour away water.
3. Boil a pot water or chicken stock. Add 4 cloves of garlic and also the scallops with water. Bring to a boil and add marinated rice. Bring it to a boil again and add chicken breast and 3 tbsp of quinoa. Continue to simmer at lower heat till rice puffs and soften.
4. Off heat and set aside. Remove chicken breast and shred when it’s cooled down.
5. Rest porridge for about 30mins to an hour. Reheat porridge. Add more water / chicken stock and constantly stir porridge to prevent it from sticking to pot and burning porridge. After reheating, porridge will yield a smooth texture. Season with salt or light soya sauce to taste.
6. Topped with shredded chicken, garnish with spring onion, fried shallots, sesame oil / shallot oil and a dash of pepper. Serve hot.
This is THE dish to eat when the weather is raining and a warm bowl of porridge will keep you cozy and comfy on the inside. Quinoa is just as versatile and most dishes and can be easily incorporated in your daily meals, just like what Seok Bin did.
If you’re looking to add quinoa into your diet, you can get a pack here! 🙂