A lower-calorie way to make Chicken porridge
Chicken porridge with brown rice, ginger and shredded greens
Brown rice congee, poached chicken, ginger and shredded greens make a comforting chicken porridge for about 390 kcal.
Congee becomes creamy because rice grains release starch during long gentle cooking. A portion of brown rice adds texture and fibre, while bone-in chicken poaches in the same pot to make flavourful stock. The cooked meat is shredded and returned without its skin.
What changes—and what stays
From with fried dough, skin-on chicken and salty condiments often 550–750 kcal to 390 calories
Poach bone-in chicken for stock, remove its skin and use a white-and-brown rice blend with greens instead of fried toppings. Chicken stock, smashed ginger, white pepper, sesame aroma and fresh spring onion make the simple rice base savoury without excessive soy sauce.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Poach bone-in chicken for stock, remove its skin and use a white-and-brown rice blend with greens instead of fried toppings | Chicken stock, smashed ginger, white pepper, sesame aroma and fresh spring onion make the simple rice base savoury without excessive soy sauce. |
How the flavor stays
Chicken stock, smashed ginger, white pepper, sesame aroma and fresh spring onion make the simple rice base savoury without excessive soy sauce.
A cost rule that survives inflation
A whole chicken yields both broth and meat for eight bowls, and broken rice, cabbage and spring onion are inexpensive volume builders.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 1.6 kgwhole chicken
- 350 gwhite rice
- 200 gbrown rice
- 3.5 lwater
- 700 gChinese cabbage
- 60 gfresh ginger
- 30 gspring onions
- 15 mlreduced-salt soy sauce
- 8 mltoasted sesame oil
- 5 gwhite pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Rinse rice and chicken
Rinse both rice varieties until the water is nearly clear, trim loose chicken fat and blanch the bird briefly to remove scum.
Look for: The final rice water is translucent and the chicken skin is clean without grey foam or fat clumps.
Step 2 · follow the visible cue
Poach the chicken gently
Cover chicken with fresh water and ginger, maintain a bare simmer until 75°C at the joint, then lift it out to rest.
Look for: The broth is clear and fragrant, juices run clear and the meat remains moist rather than stringy.
Step 3 · follow the visible cue
Cook rice until creamy
Add rice to the strained broth and simmer slowly, stirring near the end until white grains dissolve and brown grains soften.
Look for: The porridge falls from a ladle in a thick ribbon with a few tender brown-rice grains still visible.
Step 4 · follow the visible cue
Shred, season and portion
Remove chicken skin and bones, shred the meat, wilt cabbage in the porridge and divide with spring onion, pepper and measured sesame oil.
Look for: Each bowl has visible lean chicken and greens, creamy rice and no oily film on the surface.
Calories at the same serving size
176 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Refrigerate porridge for three days or freeze portions. Thin with water when reheating to steaming because the rice continues to absorb liquid.
Refrigerate porridge for three days or freeze portions. Thin with water when reheating to steaming because the rice continues to absorb liquid.
Frequently asked questions
Why is my porridge watery?
It needs more gentle cooking or stirring to release starch. Let it simmer uncovered near the end.
Can leftover cooked rice be used?
Yes, but it thickens faster; use safe chilled rice and reduce both water and cooking time.
- whole chicken1.6 kg
- white rice350 g
- brown rice200 g
- water3.5 l
CaloNote · mobile analysis example
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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