Chicken Rice Porridge with Soy-Cured Egg Yolks

Basically a hug in a bowl that’s perfect for any time of the day – so tasty, SO COMFORTING. Adapted from my Grandma’s infamous congee recipe that will nurse any sick bunnies back to health. 

Chicken Rice Porridge Recipe

My brother and cousins will probably disagree with this but I’m fairly sure that I am my grandma’s favourite, probably because I get the most excited by her cooking and also eat the most of it in one seating. Because of this, she shares her recipes with me quite often. Mind you, it’s never “add 1 tablespoon of this” or “use 500g of that” but rather “just eyeball this and add how much you feel like it needs”. Very specific, I know. As a result, trying to replicate her cooking is almost impossible…but this one is pretty close. This Chicken Rice Porridge brings back memories of my childhood where she made this for me every other week, and especially if I was ill (because it’s easy to digest). I have to admit I wasn’t the biggest fan of it when I was younger but after moving to the other side of the world, I yearn for this quite often. 

Rice porridge (aka congee) is something that you’ll find in a lot of Asian households, and made by boiling rice in a lot of water/stock until you get a pudding-like consistency. It’s super easy to prepare and be made plain or fancy depending on what you like (if you’ve never had lobster porridge, you really need to try it). That said, this Chicken Rice Porridge is just a very basic recipe that people who can’t afford lobster everyday have quite regularly. Of course I had to add my own spin on it with the addition of soy-cured egg yolks. If you’re wondering whether these cured yolks are safe to eat, I’m very happy to tell you that they are because they’re made with the same principle as any other type of cured food (e.g. lox). 

Chicken Rice Porridge Recipe

Just a quick note on cured egg yolks – don’t limit yourself to soy sauce, you can also add in mirin, gochujang, or honey. Obviously, don’t forget to mix the marinade before adding it to the egg. I let the yolks for this recipe cure for slightly over an hour, but you can also let it go for 6-12 hours in the fridge – this will get you a more flavourful yolk with a firmer exterior.

Chicken Rice Porridge Recipe

Chicken Rice Porridge with Soy-Cured Egg Yolks

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Basically a hug in a bowl that’s perfect for any time of the day - so tasty, SO COMFORTING. Adapted from my Grandma’s infamous congee recipe that will nurse any sick bunnies back to health.


  • 2 eggs
  • 2 teaspoons light soy sauce
  • 1/3 cup uncooked white rice, washed and drained
  • 3 thin slices of ginger(plus more for garnishing)
  • 2 cloves of garlic, minced
  • 3 cups chicken stock
  • 200g boneless and skinless chicken breast
  • 1/8 teaspoon white pepper
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce
  • Pinch of sugar
  • Sesame oil (optional)
  • Spring onions, sliced (optional)



Prepare the cured egg yolks - use a knife, tap each egg around the top third of the egg to pop the crown off. Pour the egg into one palm and let the egg white slip through your fingertips to separate the yolk from the whites discard or save for another use) (Note 1). Very gently slide the egg yolk back into its shell, top it with 1 teaspoon of light soy sauce, and swirl the yolk around in its shell so that the soy sauce is fully distributed. Place the egg yolk in this shell back into the egg carton, ensuring it sits upright, and repeat with the other egg. Set them aside to cure at room temperature while you prepare the rest of the ingredients (Note 2).


In a medium pot over high heat, bring the chicken stock up to a boil. Add in the washed rice, garlic and ginger and once that comes to a boil, reduce the heat too low. Add in the chicken breast and the rest of the seasoning, cover with the lid, and cooked for 30 minutes or until the chicken is fully cooked.


Remove the chicken from the pot and place a plate. Let the porridge cook for another 1 hour or until you achieve your desired consistency/mushiness, stirring every 20 minutes. In the meantime, shred the chicken and set aside.


Adjust the seasoning to taste and right before serving, add the shredded chicken back into the pot to warm up. Scoop the porridge into your serving bowls and very gently slide your cured egg-yolk into each bowl. Garnish with a drizzle of sesame oil, spring onions and thinly sliced ginger strips.


1. Alternatively, you can tilt the prepared egg at an angle to drain the egg whites from the shell but be very careful not to let the egg yolk fall outs well. 2. You can also cure it in the fridge for 6-12 hours and this will result in a yolk with a firmer exterior. 3. If the porridge gets too thick for your liking, just mix in some hot water.

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