A comforting and flavorful chicken and vegetable porridge, perfect for any meal.
Cut the chicken thighs into bite-sized pieces.
Cutting the chicken into smaller pieces ensures even cooking and better flavor absorption.
In a mixing bowl, combine the chicken with oyster sauce, Chinese wine, soy sauce, white pepper, sugar, and sesame oil. Mix well.
Marinating the chicken for at least 30 minutes enhances its flavor.
Let the chicken marinate in the refrigerator for 30 minutes.
The longer the marination, the more flavorful the chicken becomes.
In a large pot, combine the rice, water, garlic, and ginger. Bring to a boil, then reduce to a simmer.
Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Add the diced carrots to the pot and continue simmering.
Adding vegetables at this stage allows them to soften and infuse their flavor into the porridge.
Add the marinated chicken to the pot and stir well.
Ensure the chicken is fully submerged in the porridge for even cooking.
Add the broccoli florets and cook until tender.
Broccoli should be added towards the end to retain its vibrant color and slight crunch.
Crack the eggs into the pot and stir to combine.
Stirring the eggs into the hot porridge creates a creamy texture.
Ladle the porridge into bowls and garnish with chopped green onions and cilantro.
Serve the porridge hot for the best flavor and comfort.
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