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6 cups (1500ml) Water
1/2 kilo (500g) Chicken, cut into serving sizes
2 Tbsps. (30ml) Oil
1 cup (150g) Onion, sliced
3 Tbsps. (18g) Ginger, crushed
2 Tbsps. (20g) Garlic, minced
1/2 cup (100g) Malagkit rice (Glutinous rice)
1/2 cup (100g) Rice
6 cups (1500ml) Chicken broth (from boiled chicken)
5 tsps. (25ml) Fish sauce
1/4 tsp. (1.25g) Pepper, ground, black
1 pack (11g) AJI-NO-MOTO® Umami Seasoning
1 tsp. (5g) Kasubha (Saffron)
4 Tbsps. (20g) Toasted garlic (optional)
8 Tbsps. (5g) Spring onion, chopped (optional)

Reduced sodium by 35%
Original seasoning/condiment: 2 tsps. (10g) Salt


Nutrition Facts
Calories per serving (kcal) 219.9
Carbohydrates (g) 22.9
Proteins (g) 16.1
Fat (g) 7.1
Dietary Fiber (g) 1.0
Calcium (mg) 31.9
Iron (mg) 1.4
Sodium (mg) 374.3

Good to Know Nutrition Facts!

Rice porridge is a good energy-giving breakfast to fuel up your day!

Preparation time: 10 minutes
Cooking time: 30 minutes


  1. BOIL. In a pot add water and chicken. Let it boil until chicken is tender. Set aside both chicken meat and broth.
  2. SAUTÈ. In a pan, heat oil and sauté onion, ginger and garlic until fragrant. Add chicken and cook until surface slightly turns brown.
  3. BOIL. Add rice and malagkit rice. Stir to mix completely. Add 6 cups of chicken broth and let it boil until rice is cooked. Stir constantly to avoid lumps.
  4. SEASON. Add fish sauce, pepper, AJI-NO-MOTO® and kasubha.
  5. SERVE. Transfer to bowls and top with toasted garlic and spring onions, as desired. Serve and enjoy.

Makes 8 servings
Serving size: 1 cup (125g)

Cooking Tips

Adjust the quantity of chicken broth to achieve your desired consistency.

Product Used

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