Ginseng Porridge

Ginseng Porridge

Author: Amy Beh

Prep Time: 15 minutes         Cook Time: 50 minutes             Serving: For 4 people



Stock for Porridge (A)

  • 10 grams of ginseng roots
  • 1.5 litres of water
  • 300g chicken bones, cleaned


  • 100g fragrant rice, washed and drained
  • 2 dried mushrooms, soaked and shredded
  • 1 tbsp kei chi
  • 12 gingko nuts
  • 120g deboned chicken thigh meat, shredded
Marinade for chicken meat
  • Dash of salt, pepper and sugar
  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • ½ tsp cornflour
  • ½ tsp salt or to taste
  • ¼ tsp pepper
  • ¼ tsp sugar
  • 1 tsp sesame oil
  • 1 tsp light soy sauce
  • Some shredded young ginger


  1. Put ginseng roots, chicken bones and water in a pot and cook to a boil. Lower the heat and simmer for 30-40 minutes. Strain the stock.
  2. Put rice, stock, mushrooms, kei chi and gingko nuts in a casserole and bring to a boil, then simmer until rice is soft and to the consistency required. Add chicken fillet and continue to cook for a while.
  3. Adjust the seasoning before dishing out and serve with garnishing.