Equipment

• Dutch oven or large heavy-bottomed pot

Ingredients

• 4-6 scallions (green onions)
• 1-2 inch knob fresh ginger
• 1 cup short or medium grain white rice (sushi rice works well)
• 1-2 lbs boneless, skinless chicken thighs
• 1 tablespoon soy sauce or tamari (start with 1, adjust to taste)
• 2-3 tablespoons toasted sesame oil (divided)
• 4 cups chicken stock
• 2 cups water
• Olive oil
• Momofuku chili crunch
• Kosher salt (to taste)
• Flaky sea salt (for finishing)
• Steamed or stir-fried chopped kale (optional)

Instructions

1. 1

   Rinse and drain the rice thoroughly.

2. 2

   Slice the scallions, separating the white/light green parts from the dark green tops (save the greens for garnish). Peel and mince the ginger.

3. 3

   Heat oil (enough to coat the bottom) in a Dutch oven or large heavy-bottomed pot over medium heat.

   Medium heat
4. 4

   Add the scallion whites and light greens, cooking for 1-2 minutes until they become transparent and fragrant.

5. 5

   Add the minced ginger and cook until fragrant, about 30-60 seconds (don't let it burn).

6. 6

   Add the rice and stir constantly to coat with the bloomed oil

7. 7

   Add the chicken stock and water (6 cups total liquid) to the pot and stir to get the rice off of the bottom. Increase heat to high and bring to a boil with the lid on.

   High heat
8. 8

   Once boiling, carefully add the chicken thighs—the liquid should just cover them. Return to a boil, then reduce to a gentle simmer.

   Gentle simmer
9. 9

   Cover and cook for 35 minutes total. At the 18-minute mark, carefully stir the porridge and flip the chicken thighs to ensure even cooking.

10. 10

    Turn off heat and carefully remove chicken thighs to a bowl (they'll be very tender).

11. 11

    Season the porridge with 1 tablespoon soy sauce and 1 tablespoon toasted sesame oil. Taste and adjust with more soy sauce, sesame oil, and kosher salt as needed.

12. 12

    Shred the chicken (it should pull apart easily). Season the shredded chicken with a pinch of salt and 1-2 tablespoons of sesame oil, mixing gently.

13. 13

    Ladle porridge into bowls and top generously with shredded chicken. Optionally, add steamed or stir-fried kale. Garnish with sliced scallion greens, a drizzle of chili crunch, and a pinch of flaky sea salt.

Notes & Tips

• This is a very forgiving recipe. Adjust the ginger, sesame oil, and chili oil to your preference.
• I've been following Priya Krishna's technique in Cooking at Home, using a large bowl and whisk to rinse the rice (repeating 5 times).
• For the kale: If using, quickly steam or sauté until just wilted and add on top.
• I shred the chicken with two large forks, pulling against the grain.
• Store the porridge and chicken separately in the refrigerator. Both reheat beautifully in the microwave. I reheat the porridge for 2-3 minutes, then mix in the chicken and reheat for another 1.5-2 minutes. (I use the Anyday microwave bowls.)