Rice Cooker Chicken Porridge

Ingredients

• 0.667 cup jasmine rice (uncooked; washed)
• 3 cup chicken bone broth
• 0.5 cup onion (thinly diced)
• 10 oz boneless, skinless chicken thigh
• 1 carrot (medium-sized; thinly diced)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• salt and pepper (to taste)
• 0.5 tbsp minced garlic
• 1 green onion (medium-sized; for topping; thinly diced)
• 1 tsp sesame seeds (for topping)

Steps

1. 1

   Thinly dice the carrot, green onion, and onion. Reserve the diced green onion for topping.

2. 2

   Wash the uncooked jasmine rice, then place the washed rice into the rice cooker.

3. 3

   Pour the chicken bone broth into the rice cooker.

4. 4

   Add the diced onion, diced carrot, sesame oil, soy sauce, salt, pepper, minced garlic, and chicken thighs to the rice cooker.

5. 5

   Set the rice cooker to cook for 1 hour using the porridge or white rice setting, and let it cook.

6. 6

   When the cooking cycle is complete, mix everything together in the rice cooker.

7. 7

   Shred the cooked chicken using a spoon or fork and mix it through the porridge.

8. 8

   Take half of the porridge from the rice cooker and plate it.

9. 9

   Top the serving with half of the diced green onion and half of the sesame seeds. Serve and enjoy.

Notes

The entire rice cooker makes 2 servings. The source lists macros per serving as 49 g protein, 60 g carbohydrates, 14 g fat, and 572 calories. It does not specify whether the chicken should be added whole or cut before cooking; add the thighs as listed and shred them after cooking.

Nutrition per serving

• main
• high-protein
• rice cooker
• porridge
• weight-loss-friendly
• one-pot
• East Asian-inspired