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Number of pax: 6 pax   Cooking duration: 1 hour

Good to Know

Brown rice makes a healthier alternative to regular rice porridge.


100 g white rice, washed and rinsed
2 litre water
2 cubes MAGGI® Chicken Stock Cube
300 g chicken, breast fillet, skinless, thinly sliced
200 g grouper or snapper, fillet, thinly sliced
1 inch young ginger, peeled and finely shredded
200 g carrot, cut into cubes
200 g spinach, roughly chopped
Condiments (optional):  
  sesame oil
  soy sauce
  ground white pepper
  chopped spring onions
  garlic oil (3 cloves chopped garlic fried with 2 tablespoons cooking oil)
  chopped bird’s eye chillies
  deep fried shallots
  finely shredded young ginger


1. In a stockpot, place rice, water and MAGGI® Chicken Stock Cubes and bring to a boil on high heat. When the mixture is boiling away, reduce the heat to medium. You can also cook the porridge in a rice cooker with porridge/congee function.


2. Next, add in the chicken slices and allow the porridge to simmer on medium-low heat for about 30 minutes or until the rice turns mushy and each grain become thoroughly soft.


3. Remember to stir the porridge every now and then to prevent the rice from sticking to the bottom of the pot. Add water if the porridge is too thick.


4. Then, add in ginger and fish slices into the porridge and let it cool for another 10 minutes or until the fish slices are thoroughly cooked.


5. Finally, add in the carrot and spinach and allow it to cook awhile more.


6. When the ingredients are all well-cooked, turn off the heat and ladle the porridge into individual bowls.


7. Drizzle with sesame oil and serve with condiments of your choice. Enjoy!


Chef Tips: You can remove the skin of the chicken if preferred.

Nutritional Info

Energy 146 Kcal

Protein 19g

Fat 2g

Carbs 13g

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