Pospas (Chicken Rice Porridge)

Winters in Minnesota are long and freezing cold. It is already March but we are still deep in the snow. Because I want to be warm, I thought of making hot soup. Being a Filipina, I immediately thought of making porridge Filipino style. We actually have a few versions of this porridge in the Philippines, but since I’m a Cebuana (from Cebu), I decided to make our very own “Pospas” which consists of chicken and rice. Other names of Pospas are “Arroz Caldo” and “Lugaw”. The Chinese call it “Congee”.

Here’s the recipe.


4 Boiled eggs

2 Tbsp cooking oil (i used grapeseed)

5 cloves garlic, crushed and chopped finely

1/2 of a big onion, chopped

1 inch ginger, peeled and thinly sliced

2 cups chicken meat, cubed

6 cups water

1 cup long grain rice (you can also use brown rice)

2 stalks spring onions, chopped finely

1 teaspoon salt, more or less, if desired (i use sea salt only)

Ground pepper to taste


Boil the eggs in a pot and set aside.

Heat oil in a medium-sized pot. Saute the garlic until slightly brown.

Put in onion and ginger. Saute for a minute.

Put in the chicken and cook until it’s no longer pink.

Add the water, rice and salt. Let it boil, stirring occasionally. Simmer for 50 mins to 1 hr in low heat.

When the soup begins to thicken, put fire/heat off and add the spring onions and ground pepper.

Serve hot with sliced boiled eggs.

Most versions have it served topped with roasted garlic.

Enjoy and keep warm!😋



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