Japanese Breakfast Chicken and Rice Porridge (Okayu)

Ingredients

• 1 cup Japanese Rice
• 6 cups Water
• 1 lb Chicken Thighs
• 1 inch Ginger
• 2 Scallions
• 2 tbsp Soy Sauce
• 1/2 tsp Salt

Instructions

1. 1Rinse the rice in a fine-mesh sieve until the water runs clear.
2. 2In a large pot, combine the rice, water, chicken thighs, and ginger.
3. 3Bring to a boil, then reduce heat to low and simmer for 40-45 minutes, or until the rice is very soft and the chicken is cooked through.
4. 4Remove the chicken thighs from the pot and shred the meat. Discard the skin and bones.
5. 5Return the shredded chicken to the pot and stir to combine.
6. 6Season with soy sauce and salt to taste.
7. 7Garnish with chopped scallions before serving.

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