Japanese Breakfast Chicken and Rice Porridge (Okayu)
A comforting and easily digestible Japanese rice porridge cooked with chicken, ginger, and scallions. Perfect for a cold morning.
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Ingredients
- 1 cup Japanese Rice
- 6 cups Water
- about 450 g Chicken Thighs
- about 2.5 cm Ginger
- 2 Scallions
- 2 tbsp Soy Sauce
- 1/2 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the rice in a fine-mesh sieve until the water runs clear.
- 2In a large pot, combine the rice, water, chicken thighs, and ginger.
- 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.
- 4Remove the chicken thighs from the pot and shred the meat. Discard the skin and bones.
- 5Return the shredded chicken to the pot and stir to combine.
- 6Season with soy sauce and salt to taste.
- 7Garnish with chopped scallions before serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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