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Porridge with Attitude
- More Porridge Recipes

18 January 2008

Porridge is considered one of the best food to nourish body and conform stomach. It is especially nourishing and comforting when consumed during cold season (served in hot) to warm the body, and in hot weather (served in cold) for easy digestion.

A typical Chinese porridge is cooked with rice, sometimes adding green beans (for summer) or red beans (for all seasons), and served as breakfast with sesame pies, twisted frying sticks, stuffed or un-stuffed buns. But porridge can also be stewed with richer flavours and to be enjoyed as side dishes or snacks. Below are some recipes posted on a Chinese forum ( by one of its moderators Net named 梵歌.

Porridge with Fresh Mushroom and Dried Fugus (口蘑香菇粥)


  • Rice porridge 1 bowl
  • Mushroom 50g
  • Fungus 50g
  • Chicken mince 50k
  • Shallots
  • Rice wine ½ teaspoon
  • Soy sauce ½ teaspoon
  • Chicken stoke 1 cup


1, Cut mushrooms into thin slices. Soak dry fungus in water until soft, remove stems and cut into thin slices. Season minced chicken.

2, heat wok, add minced chicken and quick stir fry. Remove the chicken mince to a bowl.

3, Place rice porridge in a pot, bring to boil over high heat.

4, Add mushroom, fungus, rice wine, soy sauce, chicken stoke, season with salt if necessary. Cook covered for 15 minutes.

5, Return cooked chicken mince to the porridge, mix well. Top with minced shallots. Serve when hot.

Crabstick & Tofu Porridge (蟹柳豆腐粥)


  • Cooked rice 1 bowl
  • Crabstick 1
  • tofu 1
  • Ginger
  • Salt 1/2 teaspoon
  • Chicken stoke 1 cup


1, Cut crabstick into sections. Cut tofu into small squares. Chop ginger into fine pieces.

2, Heat pot, add chicken stoke, bring to boil.

3, Add ginger, cook for minutes.

4, Add rice, tofu. Salt to taste. Cook covered for 20 minutes.

5, Add crabstick, mix well. Serve.

Ginkgo & Green Gourd Porridge (白果冬瓜粥)


  • Thin watery rice porridge 1 bowl
  • Green gourd 150g
  • Ginkgo 25g
  • Pepper
  • Ginger
  • Salt 1/3 teaspoon
  • Chicken stoke 1 cup


1, Wash and soak ginkgo in water until tender. Transfer ginkgo to a bowl, pour hot water over and let sit for a while.

2, Peel the skin of green gourd and slice it into thick chunks. Chop ginger into tiny pieces.

3, Heat pot, add chicken stoke and ginger pieces, bring to boil.

4, Add thin porridge, season with pepper, salt to taste. Bring to boil over high heat.

5, Add green gourd chunks, mix well, cook covered for another 5 minutes. Server.

Black Tree Ear Fungus & Bean Sprouts Porridge (木耳银芽海米粥)


  • Thin porridge 1 bowl
  • Egg 1
  • Edible tree fungus
  • Bean sprouts
  • Spinach
  • Dry shrimps
  • Ginger
  • Salt 1/4 teaspoon
  • Chicken stoke 1/2 cup

1, Soak black tree ear fungus in cold water until soft, rinse thoroughly. Soak dry shrimps until tender. Wash spinach and bean sprouts. Break egg in a bowl, stir nicely.

2, Heat wok, add a bit oil, pour egg and fry it into a thin sheet. Transfer the egg sheet to a chopping board and shred into thin strips.

3, Heat pot, add chicken stoke and ginger, bring to boil.

4, Add porridge, egg strips, black fungus, bean sprouts, dry shrimps and spinach, bring to boil over high heat. Serve.

Crystal Sugar Porridge (冰糖五色粥)


  • Thin porridge 1 bowl
  • Carrot 25g
  • Green bean 25g
  • Shelled corn 50g
  • Dry fungus 25g
  • Cristal sugar 100g

1, Soak dry fungus in water until soft, rinse thoroughly, and chop into fine pieces. Cut carrot into small cubic pieces.

2, Place fungus, carrot, corn and pees in a pot, pour hot water over and let sit until tender. Transfer the drained contents to a blow.

3, Add porridge to a pot, bring to boil.

4, Return fungus, carrot, corn, pees to the pot, add crystal sugar, mix well. Serve.

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