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Tan Tan Hoisin Sauce Chicken Porridge


To me, this dish is everything that brings me comfort. This rich broth, enhanced by Tan Tan's Hoisin sauce is made for any season, truly. I like to eat this at least once a month. It's easy and it all goes into ONE POT. You can substitute with different meats, or go the vegetarian route using tofu, or mushrooms. Whichever you choose, this exquisite creation is a testament to the art of slow-cooked perfection, offering a rich, full-flavored broth that's simply to die for.

Serves: 6


  • 2 cartons of chicken or beef stock (or veggie)
  • 1 large yellow onion chopped
  • 3 garlic cloves-finely chopped
  • 1 tbsp grated ginger
  • 1 cup diced celery
  • 1 lb ground chicken (or preferred meat)
  • 2 cans chopped water chestnuts (if whole, chop them yourself)
  • GIANT handful of spinach
  • 1 cup white rice 

From the Pantry:

  • 4 tbsp Tan Tan Hoisin Sauce
  • Generous seasoning of Jacobsen Kosher Salt (always salt to taste)
  • ground black pepper to taste
  • 1 tsp ground Saigon Cinnamon
  • 2 tsp ground ginger
  • 2 tsp granulated garlic 
  • Flavor Society Chili Oil Crunch

Toppings: (mostly optional)

  • Fresh cilantro
  • Flavor Society Chili Oil Crunch
  • Soy sauce (optional)
  • Poached egg 

How To Make:

1. In your large Dutch oven pot, heat 1 tbsp of butter and drizzle of oil over medium heat.

2. Chop your onion, garlic, ginger, and celery. Onion goes in first until fragrant, 2-3 mins. Then add your garlic, ginger, and celery and stir until it's incorporated.  Season with SOME, not all of your salt and pepper, and stir until your vegetables are looking somewhat translucent. 

3. Add your protein, whatever you're choice may be. Toss it in and break up the meat until it's in your desired size. I like mine fairly minced because the consistency is more appealing. 

4. Cook the meat until mostly cooked through and the vast majority of it is browned. The broth will do the remainder of the cooking, but if this is sketchy to you, then you can cook the meat all of the way through! It won't be dry, the broth will keep it moist.

5. Add more salt, and pepper! Add your remaining seasonings (ginger, garlic, and the Saigon cinnamon) Stir and smell how good that is

6. Once everything is stirred in and combined, add the chopped water chestnuts. I love adding more water chestnuts than necessary, you can too.

7. Add our favorite Tan Tan Hoisin Sauce and toss everything together until everything in the pot is coated

8. Add the broth and bring to a boil, after a few minutes of boiling, add a giant handful of spinach.

9. Add white rice (I've never made it with brown, but I'm sure you can do that too) Cover with a lid and simmer for 30-45 minutes, stirring occasionally so the rice doesn't stick to the bottom of the pot 

10. Serve hot, you can poach eggs directly into the pot of simmering goodness (optional) Garnish with fresh cilantro, and chili oil crunch. We recommend using either of Flavor Society's oils!


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