2 Ways to Cook Delicious and Attractive Chicken Rice Porridge with Perilla That Everyone Will Love

Prepare mung beans and rice

You put 100g of mung beans into a bowl, then add water to soak for about 2 – 3 hours, then take them out and rinse well.

Wash the rice a few times and drain it well.

Prepare the chicken

After buying the chicken, cut off the chicken claws, rinse it with diluted salt water, then rinse several times with clean water.

Boil the chicken

Put 4 liters of water into a pot, place it on the stove, and cook over high heat. When the water warms up, add the chicken to boil, along with 1 sliced ginger, 2 smashed shallots, 1 spoon of chicken seasoning, 1/2 teaspoon of salt, and 1 teaspoon of sugar.

Boil the chicken over low heat, and remember to skim off the foam to keep the chicken broth clear. Cook for about 15 – 20 minutes until the chicken is cooked!

After boiling the chicken for about 20 minutes, turn off the heat and cover for about 10 minutes for the chicken meat to become more tender and delicious.

Finally, take the chicken out, rinse it with water once more, and let it drain.

Fried Shallots

Peel the purple onion, wash it thoroughly, and then slice it thinly. Next, place a pan on the stove, add 3 tablespoons of cooking oil, and when the oil is hot, add the sliced shallots to fry over medium heat until they turn golden and crispy, then remove them!

Toasting Rice

Using the oil from frying the shallots, add the rinsed rice and toast it over medium heat for about 2 minutes until the rice becomes fragrant.

Cooking Porridge

Add the soaked mung beans and toasted rice to the pot of chicken broth, and cook over medium heat for about 30 minutes until the rice and mung beans are soft.

When the porridge is cooked, add the green onion roots, 3 teaspoons of chicken seasoning, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1/2 teaspoon of ground pepper, and 2 teaspoons of fish sauce, then season to taste and turn off the heat.

Making the Dipping Salt

Add 1 teaspoon of salt, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of sugar, and 3 chili peppers into the mortar, then use the pestle to grind the mixture until fine.

Finally, add the juice of 1 lime to the chili salt mixture and a little ground pepper, stirring well until the salt dissolves completely!

Mixing the Salad

Pick the basil leaves, wash them clean, and cut them into bite-sized pieces. Tear the chicken meat into small pieces and put them in a bowl, add 1 teaspoon of sugar, 1 teaspoon of salt, 1/2 teaspoon of ground pepper, and the juice of 1 lime, then mix well to let the chicken absorb the seasonings.

Finally, add the chopped basil leaves and mix well.

Completion

Pick the perilla leaves, wash them, and then chop them finely.

Scoop the chicken porridge into a bowl, add some chicken salad, chopped perilla leaves, chopped green onions, fried onions, a little chopped chili (if you like spicy), and finally, some ground pepper, and you can enjoy it!

Final Product

The chicken porridge with perilla has an eye-catching color. The porridge is soft and blends with the fragrant smell of perilla leaves. The chicken mixed with the sweet and sour salad is easy to eat, dipping it in a spicy sauce that stimulates the taste buds immensely.

Having this porridge to treat your family and friends on the weekend is very reasonable!

Prepare the ingredients

Wash the perilla leaves, chop them finely, slice the ginger, and crush the red onion.

Cook the porridge

Add rice to the pot to cook into porridge.

Wait for the porridge to cook, add 1 egg yolk to the porridge, whisk it until dissolved or not, depending on your preference. Add the perilla, ginger, and onion to cook together, season with spices.

Final product

Serve the porridge hot for those who are sweating, use a towel to wipe sweat for the sick and remember to avoid cold winds, eat 3 meals a day for 1 – 2 days.