Black Chicken Porridge

    You see Chicken Porridge very often but using Black (boned) Chicken 乌骨鸡? I have not heard of anyone using it for porridge. For soup, yes but not porridge. At least not the people I know. Hopefully, I'm not the only one out there. Chinese always use this breed of chicken for double-boiled soup along with Chinese Herbs. The meat of this chicken is finer and sweeter compared to the regular chicken. It is believed that this breed of chicken is more nutritious and is a curative food. I can't confirm this but I do like making soup with Black (boned) Chicken as the soup is clearer. I have been using Black (boned) Chicken in place of regular chicken to make porridge for many years. It was first for my son when he was a toddler. If you follow my blog from the beginning, you would know he is a very picky and fussy eater. Now, my daughter likes it too.


    Central Region, Singapore
    1 person made this


    • Enough rice
    • Water
    • 1 black chicken, blanched
    • 2-3 Scallops
    • 1-2 tbsp Wolfberries
    • A few Red dates
    • Chinese cooking wine to taste
    • Salt to taste


    1. Cook the whole (blanched) chicken with rice, together with the water, scallops, wolfberries and red dates. If you don't stir it too hard the whole chicken will be intact and you need not worry about have small pieces of bones in the porridge.
    2. When the porridge ready, slowly lift the chicken out with a large ladle or slotted spoon. You can then shred the chicken and add it to the porridge if you like.
    3. Then add in the Chinese Cooking Wine and salt to taste at the end and give it a last stir and it done.

    See it on my blog

    Check out this recipe from Wokkingmum's blog

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