Chicken Rice Porridge
Ingredients
- 1 whole chicken (about 4 pounds), cut into pieces
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- ¼ cup chopped fresh ginger
- 4 garlic cloves, smashed
- 12 cups water
- 5 fresh sage leaves
- 2 bay leaves
- 5 sprigs fresh thyme
- 10 whole black peppercorns
- 1 cup Carolina Gold rice
- Salt and black pepper, to taste
- Sliced scallions, for garnish
- Sautéed lump crabmeat, optional
Instructions
- Place the chicken, carrots, celery, onion, ginger, garlic, water, sage, bay leaves, thyme, and peppercorns in a large stockpot.
- Bring to a gentle simmer, skimming any foam from the surface.
- Cover and simmer for about 1½ hours, or until the chicken is very tender.
- Remove the chicken and strain the broth. Discard the vegetables, herbs, and peppercorns.
- When the chicken is cool enough to handle, shred the meat and set aside.
- Return the broth to the pot and bring to a gentle simmer.
- Stir in the Carolina Gold rice.
- Cover and cook over very low heat for 2½ to 3 hours, stirring occasionally, until the rice has broken down into a creamy porridge. Add additional water or broth if needed.
- Stir the shredded chicken back into the porridge and season with salt and black pepper.
- Garnish with scallions and sautéed crabmeat, if desired.
Notes
- Serves 6 to 8.
