Chicken rice porridge (Ojiya)

鶏おじや (Chicken Ojiya)

Light and mild Japanese chicken rice porridge. The best dish on a cold day or when you’re not feeling well. It warms your body after eating. Just put all the ingredients and seasoning in a saucepan and cook. Super easy!

Prep time10 mins
Cooking time25 mins

Ingredients (2-3 servings)

Chicken breast fillets3
Cooked rice200g
Dried Shiitake slices10g
Spring onion1
Ginger slices2
Soaked shiitake water + water500ml


Dashi stock1 tsp
Chicken stock1 pc


  1. Cook rice. (You can cook more rice during the previous meal and put it in the fridge for later use.)
  2. Shiitake: Wash and soak it for about 10 minutes.
  3. Carrot: Chop into small cubes.
  4. Spring onion: Wash and chop.
  5. Ginger: Wash and slice.
  6. Chicken breast fillets: Remove the tendons and cut them into dice. Marinate with salt and ground white pepper.
  7. Shiitake: Cut into small pieces. (Keep the soaked shiitake water for cooking.)
  8. Egg: Lightly beat.
  9. Put all the ingredients (except meat, egg and spring onion) and seasoning into a non-stick saucepan.


  1. (High heat) Put on the lid and bring to a boil. Stir after boiling.
  2. (Low heat) Cover the pot and cook for about 20 minutes.
  3. (Medium heat) Add the chicken dice. Gently stir constantly.
  4. (Medium heat) When the chicken is cooked, add the beaten egg. Gently stir constantly.
  5. Add the spring onion after turning off the heat.