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Ginger chicken oatmeal porridge, arroz caldo style

Simmer chicken with ginger and garlic, then add oats near the end. Adjust the fish sauce after tasting.

Edited by Oatmeal Blog

Ginger chicken oatmeal porridge, arroz caldo style

Ingredients

  • About 100 g oats
  • About 500 g chicken breast
  • 1 onion
  • 7–8 garlic cloves and a similar amount of ginger, adjusted to taste
  • About 3 tbsp olive oil
  • 1–2 tbsp stock powder
  • About 1 tbsp fish sauce
  • Water

Instructions

  1. Chop the onion, garlic and ginger, then sauté in oil.
  2. Add chicken, water and stock powder and cook the chicken through.
  3. Add oats and simmer, stirring the bottom of the pot, to your preferred thickness.
  4. Add fish sauce a little at a time to taste.

Japan’s health ministry recommends heating the center of meat to 75°C for at least 1 minute. Japan’s health ministry: preventing food poisoning at home

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Frequently asked questions

What if the porridge gets too thick?

Stir in water or stock gradually, reheat and adjust the seasoning.

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