Black Rice and Chicken Porridge

Main Ingredients

• Black rice 100g
• Chicken breast (or boneless chicken thigh) 100g
• Fresh shiitake mushrooms (or dried) 50g
• Fresh ginger 2 slices
• Spring onion 1 stalk (white part cut into sections, green part chopped) 1 stalk
• Cooking wine 5ml
• Cornstarch 5g
• Salt 5g
• Sesame oil a few drops
• Water 1500ml

Steps

1. Black rice: Rinse and soak in plenty of water for 2-4 hours (or refrigerated overnight). Black rice has a tough outer layer that is difficult to cook through; insufficient soaking prevents nutrients from being released and may cause gastrointestinal discomfort. Chicken: Cut the chicken breast into small dice, about the size of corn kernels. Place in a bowl, add cooking wine, cornstarch, and a few drops of sesame oil. Mix well and marinate for 10 minutes. Cornstarch helps keep the chicken tender and smooth. Shiitake mushrooms: Fresh mushrooms – wash, remove stems, and dice. (If using dried mushrooms, soak in warm water for 30 minutes until soft beforehand.) Aromatics: Julienne the ginger; cut the white part of the spring onion into sections and chop the green part for garnish.

   

2. Add approximately 1200-1500ml of water to a clay pot or stainless steel pot and bring to a boil over high heat. Add the soaked black rice. Return to a boil, then reduce to low heat and simmer for about 40-50 minutes until the rice is about 70% cooked and the grains begin to bloom. Stir occasionally to prevent sticking.

   

3. Add the marinated chicken dice, diced mushrooms, ginger strips, and spring onion sections to the pot. Continue simmering over low heat for about 15-20 minutes until the chicken is fully cooked, the black rice is soft and tender, and the porridge thickens.

   

4. Remove the ginger strips and spring onion sections. Add salt to taste and a few drops of sesame oil for extra aroma. Garnish with chopped spring onion and serve.

   

TCM Notes

Black rice: Neutral in nature, sweet in taste, acts on the Spleen and Stomach meridians. Black rice contains 37% more protein and 20% more fat than ordinary rice, along with 15 amino acids including essential arginine. Rich in iron, it significantly improves iron-deficiency anemia; high in anthocyanins with powerful antioxidant effects; rich in dietary fiber that helps stabilize post-meal blood sugar. In TCM, it is known to nourish yin and kidneys, strengthen the spleen and liver, brighten the eyes and activate blood, and stimulate appetite. As the folk saying goes, "black foods are tonifying" – black rice is also known as "blood-tonifying rice" and "longevity rice". Chicken: Sweet in taste, warm in nature, acts on the Spleen and Stomach meridians. Rich in high-quality protein, B vitamins, and minerals. Known to warm the middle, supplement qi, nourish essence and marrow, and tonify deficiency. Paired with black rice, it creates a nutritionally balanced combination. Shiitake mushrooms: Rich in lentinan, dietary fiber, and trace minerals – known to strengthen the spleen, stimulate appetite, and boost immunity. Together, they achieve the synergistic effects of nourishing yin and kidneys, warming the middle and supplementing qi, enriching blood and activating circulation, and strengthening the spleen and liver. One serving (approx. 300ml) provides about 200-250 kcal, rich in high-quality protein, iron, anthocyanins, and B vitamins.

Suitable for：Postpartum women needing recovery and nourishment Those recovering from illness, malnourished, or in post-illness convalescence Those with anemia, qi and blood deficiency, or pale complexion Those with kidney deficiency, sore lower back and knees, or premature graying of hair Those with weak spleen and stomach or poor appetite General population as a daily nourishing wellness porridge

Not suitable for：Those with weak digestive function: Black rice has a tough outer layer rich in dietary fiber and is difficult to digest. If not cooked until soft, it may cause bloating, indigestion, or even acute gastroenteritis Diabetic patients: Although black rice is a whole grain, its carbohydrate content is still significant. When cooked into porridge, some dietary fiber is broken down, and overconsumption may cause rapid blood sugar spikes Patients with Wilson's disease or high copper levels: Black rice contains about three times more copper than ordinary rice, which may worsen the condition Those recovering from major illness or post-gastrointestinal surgery: The spleen and stomach are weak and cannot yet handle high-fiber foods Those taking special medications: Anthocyanins in black rice may interact with certain drugs Those with excessive internal heat or excess-heat constitution: Black rice's strong nourishing properties may aggravate internal heat Those with constipation: Black rice porridge is difficult to digest and may worsen constipation Those with colds, fever, or acute gastroenteritis: Should avoid nourishing porridges during acute episodes Those allergic to chicken or shiitake mushrooms Infants and young children: Digestive systems are not fully developed – consume with caution