Rotisserie Chicken and Preserved Egg Porridge

The cooler, more seasonable weather recently gave me the perfect reason (like I’d need one :D) to indulge in one of my cold-weather comfort foods – porridge! This time, I combined my love of rotisserie chicken and preserved eggs in one pot. Normally, we would eat the preserved eggs as is, like a condiment but I also find them to be a delicious addition in the porridge itself. Enjoy!

1 cup jasmine rice*
2 (32-ounce) packages Swanson chicken broth
1 cup water
2 cups shredded rotisserie chicken (about 1 chicken breast)
3 preserved eggs, cut into wedges
Salt to taste

* I used jasmine broken rice which results in a smoother texture porridge. Note that broken rice also cooks faster than the typical long-grain rice.

Place rice in a large pot and rinse with cold water 3 to 4 times, draining the water each time. After rinsing, add chicken broth and water to the rice in the pot, and bring to a boil over high heat. Reduce heat to medium-low, and simmer, partially covered for 20 minutes. Uncover the pot and add shredded chicken and preserved eggs into the porridge. Continue to cook the rice mixture, partially covered for another 10 to 20 minutes or longer until porridge has reached the desired consistency (adding more water if porridge gets too thick). Season with salt to taste. Serve hot or warm as is or with other varied porridge add-ins such as roasted peanuts, chopped green onions, salted spicy radish, and many others.