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3. Ginseng porridge

Prep Time 55 mins
Course Breakfast
Servings 4 People


  • 10 pcs Ginseng root
  • 1 1/2 ltr Water
  • 120 gm Chicken
  • 100 gm Fragrant rice (wash and drain)
  • 2 pcs Dried mushrooms
  • 12 pcs Gingko nuts

Marinade for chicken meat:

  • 1 tsp Light soy sauce
  • 1 tsp Sesame oil
  • 1/2 tsp Corn flour


  • 1/4 tsp Pepper
  • 1/4 tsp Sugar
  • 1/4 tsp Sesame oil
  • 1 tsp Light soy sauce
  • As per taste Salt, pepper and sugar


  • 1 inch Fresh ginger


  • Wash and clean the chicken. Then, cut it into small pieces.
  • Keep chicken bones aside for later use.
  • In a large bowl, add ginseng roots and chicken bones. Bring this to a boil.
  • Simmer this broth in low heat for 30-40 minutes. Strain the stock.
  • Wash and chop fresh mushrooms. If you use dried mushrooms, soak them in water for 15 to 20 minutes. Cut them into shreds.
  • Add rice, stock, mushroom, and ginkgo nuts in a fresh pot. Keep this on the stove and bring it to a boil.
  • Simmer the mixture until the rice is soft. You can keep the consistency as per your preference.
  • Simultaneously, semi- cook the chicken pieces in a non-stick pan with some oil.
  • Add the chicken fillet to the rice mixture. Cook this for a few more minutes till the chicken is tender.
  • Turn off the stove and adjust the seasoning.
  • Garnish with ginger shreds and serve hot
Keyword ginseng, porridge