Easy Clay Pot Chicken Porridge

This Easy Clay pot Chicken Porridge is a Korean inspired meal that’s super healthy, nutritious and delicious! Perfectly smooth textured and bursting with full natural flavors! A must try for porridge lovers!!

Why is porridge so popular in Asian culture?

Chicken porridge has been consumed in Asia for thousands of years. It’s been known as a comfort food and a healing food for all age group. Making porridge does take some time and effort to get the right consistency. But it’s that labor of love which makes the huge difference in the outcome of the porridge.

What are the difference in cooking porridge in clay pot vs. metal pot?

I have cooked rice porridge in both ways. The big difference is the temperature of the pot as it simmers. Cooking porridge in a metal pot tends to cook and evaporate faster than the clay pot. You really need to stir constantly to prevent sticking to the bottom of the pot. A clay pot will keep the moisture and heat in a much more evenly. If you have the heat low enough, you don’t have to stir as much and worry about sticking. I think it’s due to the temperature that can stay constant in the clay pot.

But, if you are wanting to make a big batch of porridge, metal pots will win over the clay pots. Since most clay pots are made for 2-3 portions.

What do you need to make Chicken Porridge?

• Homemade chicken stock (preferably) If you need a recipe, try my Instant Pot Chicken Soup.
• water
• cooked rice, I used cooked short grain rice in room temperature.
• boiled chicken meat (left over from boiling whole chicken)
• a clay pot of course! I used one for 3-4 servings.

What is the cooking process in making Clay pot Porridge

1. Combine all the ingredients into a clay pot. I used a clay pot that’s for 3-4 serving size. Rice expands a lot and produce a lot of foam/bubbles. If the pot is too small, you will end up with a messy stove top from over spillage.
2. Bring to boil then give it a stir and cover with lid. Lower the temperature to low and let it simmer for about 13-15min. Stir occasionally.
3. Take lid off and cook for about 10 mins. stirring more frequently.
4. You can consume at this point. If you like your porridge to be very thick texture, then simmer 2- 3 more mins. or until desired consistency.
5. Add salt and toppings like roasted sesame seeds, roasted seaweed flakes, sesame oil, chopped spring onions, sea salt.
6. Serve and enjoy straight from the clay pot.

What kind of chicken meat works best for porridge?

The answer is chicken breast. I have tried dark meat as well but they won’t break down like the white meat, even after simmering for a long time.

Can you use premade chicken stock for this recipe?

You can use premade stock, but the ones you buy from the US market will not give the Korean flavor to this porridge. You can either by the Korean chicken stock from a Korean market, typically found in the refrigerated section. But you would have to adjust the salt amount since it will already have salt in the stock. Otherwise, I suggest buying a whole chicken (young) from the market and cook it. The easiest way would be the Instant Pot method. Click here to find the recipe.

Can you use uncooked rice for this recipe?

I recommend cooked rice for this recipe if you want to save time. If you use fresh rice, it will take twice as long to make this porridge. For the rice grains to cook and become thicker, it takes quite a long time. And you also need to adjust the amount of water or stock to the recipe.

Can you use cold old rice?

For this recipe I used room temperature rice that was sitting in the rice cooker. If you use cold rice, try adding a bit more water to the clay pot when cooking, since rice may be a bit dry.

What makes Korean porridge different from Chinese porridge?

I believe the big difference is in the garnish. I have seen many Chicken porridge with toppings such as century eggs, chopped scallions, chili oil, soy sauce and fried garlic.

However, for Korean porridge, the toppings are very mild and subtle. Korean porridge toppings include roasted sesame seeds, chopping scallions, seaweed powder, perilla seed powder and little bit of sesame oil. I think Korean porridges are more focused in tasting the flavored rice itself more than being overpowered by the toppings.

Can babies eat clay pot porridge?

Yes, babies and toddlers can eat this porridge. I would suggest controlling the salt level when serving. This porridge digests really well and loaded with protein!

Can you store porridge and eat it later?

Eating porridge fresh after being cooked is the ideal option for all types of porridges. It will have the consistency and flavor that your are looking for. Once it’s cooled and stored in the fridge, the texture and flavor will dramatically change. But if you have to store some for later, I suggest reheating it with little bit of water in low heat.

Can you freeze porridge?

I do not recommend freezing porridge. The texture will become very watery.

Does Homemade porridge taste better than store-bought?

I have to say that homemade porridge tastes so much better than the store-bought ones! You just can’t beat fresh porridge! Please make this from home and use fresh chicken meat and fresh chicken stock!! Trust me, it will be so worth it!!

What can you serve with Chicken porridge?

It’s really personal preference, but I like to serve mine with these Korean side dishes. However if you are physically ill and consuming the porridge as an nutritional meal, you can skip the side dishes and enjoy the porridge as is.

• Bok choy Kimchi
• Radish Water Kimchi
• Spinach Namul

Did you enjoy this recipe?

Hope you were able to make some claypot chicken rice. Korean food has many different types of porridge/juk. I will try to share more in the future! In the mean time, hope you enjoy the great flavor and texture that comes from this homemade porridge!