How to cook delicious and simple chicken offal porridge at home for the family

How to prepare Chicken Intestine Porridge

• 1

  Prepare chicken intestines

  When preparing chicken intestines, you need to remove all the waste from the gizzard and intestines, then scrape it to avoid water getting in, making it difficult to scrape off the adhering layer in the gizzard.

  After that, rinse with water and then rub with white salt. Squeeze and rinse again with water until completely clean. You can add a little vinegar and rub evenly for 2 minutes to help clean the gizzard and eliminate the foul smell.

  For other parts, just rub with a little salt and rinse with water.

  Once cleaned, cut the intestines into small bite-sized pieces. The chicken fat should also be cleaned, drained, and cut into small pieces.

  How to prepare chicken intestines without a fishy smell:

  When slaughtering the whole chicken intestines, you need to separate the liver first, then the intestines and gizzard, and follow the steps below:

  • Gizzard: When preparing the gizzard, remove all waste and then scrape, avoiding water getting in, making it difficult to scrape off the adhering layer. Once cleaned, rinse with water and then rub with white salt. Squeeze and rinse again with water until completely clean. You can add a little vinegar and rub evenly for 2 minutes to help clean the gizzard and eliminate the foul smell.
  • Chicken intestines: Identify both ends of the chicken intestines, use chopsticks to puncture one end, then slide the chopsticks along the length of the intestines until it slides out the other end to push out all the waste inside. At the same time, fix the edge of the intestines at the end of the chicken intestines onto the chopsticks so that when sliding, we can turn the intestines inside out.
  • Chicken liver: Separate the chicken liver, if it’s a large piece, you can cut it into bite-sized pieces.

  

  
• 2

  Stir-fried chicken intestines

  Put a pan on the stove, and when the pan is fully heated, add the rendered chicken fat. Stir-fry the chicken fat until it is completely melted. Then continue to add the chicken intestines into the pan of fat.

  Add 1 teaspoon of salt, 2 spoons of seasoning powder, and 1 teaspoon of monosodium glutamate into the pan, stirring well for about 5 minutes until the chicken intestines are firm, then turn off the heat.

  

  
• 3

  Cook the porridge

  Add 100g of rice into a bowl and rinse it thoroughly with water 3 times to remove any dirt in the rice (the amount of rice can be adjusted according to the serving size).

  Then add 1 liter of water and the cleaned rice into a pot, and cook for about 15 minutes. Then lower the heat and cook for another 5 minutes to ensure the grains of porridge are evenly expanded and look appealing.

  When the white porridge is cooked, add the stir-fried chicken intestines into the pot of porridge and mix well. Adjust the seasoning to taste and then turn off the heat. Add a little ground pepper and chopped green onions, and the delicious porridge is ready.

  

  
• 4

  Finished Product

  The chicken intestine porridge is a dish that is no longer strange to Vietnamese family meals. The pieces of intestine are well-soaked in spices, blending perfectly with the warm, thick rice porridge.

  From familiar ingredients, a delicious dish that cannot be refused is created.