Shredded Chicken Porridge 鸡丝粥

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I remember one of my favourite food to eat when I was a child, was shredded chicken porridge. Previously I have made chicken porridge with dried scallops, and this time round, I made the porridge with chicken stock + 1 secret ingredient.

My husband, who is usually so picky with food, gave thumbs up for this!

Okay, so actually, the “secret ingredient” is just garlic powder! Recently I fell in love with garlic powder, as I use this to reduce usage of salt/soy sauce when I cook for my kids. Occasionally when we run out of real garlic, I use this to stir fry vegetables too! LOL!

>> MORE CHINESE DISHES RECIPES:

• Chinese Pork Chop
• Ikan Bilis Fried Rice
• Long Bean Omelette

I love serving porridge to my kids when I run out of ideas on what to cook. Settle the entire meal in just 1 pot (okay, other than another pot or pan to steam/boil the chicken breast) – yay to less washing!

Shredded Chicken Porridge

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• Prep Time: 120 minutes
• Cook Time: 60 minutes
• Total Time: 180 minutes
• Yield: 3 adults 1x

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Description

A simple bowl of nostalgic taste that’s sure to warm your belly!

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Scale 1x2x3x

Ingredients

Chicken Stock

• 1 Chicken carcass
• 1 stalk spring onion (washed and cut off ends)
• 1 – 2 slices of ginger
• 1 – 1.2 L Water
• 1 red date (optional)

Porridge

• 1 – 2 Chicken breast
• Chicken stock (made from above)
• 1 cup rice (rinsed and soaked)
• 2 large dried scallops
• Garlic powder
• Egg (optional)

Garnishing

• Chopped spring onions
• Fried dough fritter
• Ginger (julienne)
• White Pepper/Sesame Oil/Soy Sauce

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Instructions

Chicken Stock

1. Prepare the stock a few hours before cooking the porridge. Boil a pot of water (outside of the 1L water stated).
2. Once water reaches roaring boil, add in chicken carcass to blanch for a few mins.

3. 
   

   Discard water and bring the 1L water to boil over medium-high heat.

4. Place in red date, spring onion, ginger and blanched chicken carcass.

5. Bring to a boil for about 15 mins before reducing to simmer over low heat, for about 1.5-2 hours. Off heat once done.

Porridge

1. Steam or boil the chicken breast(s) till cooked through. Set aside to cool. Reserve some of the chicken oil in the plate for additional flavour later.
2. Drain soaked rice grains and add into the pot of chicken stock. Also add in the dried scallops. Bring to a boil.

3. Once boiling, turn down the heat to simmering boil. Stir constantly if you are not using non-stick pot. (I cooked the porridge for about 45mins)

4. While the porridge is cooking, shred the chicken breasts using hand or fork. Set aside.

5. Once porridge cooks to a consistency of your preference, add in the shredded chicken. Sprinkle a little garlic powder, stir and off heat. You can also add some salt for taste, if you wish.

6. Crack an egg into serving bowl. Ladle hot porridge into bowl. Top with garnishing as desired. You can also drizzle the chicken oil reserved from steaming earlier. Serve immediately.

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Notes

To cook those really smooth porridge, use Australian Calrose rice (short grain). I used long grains here because we ran out of the Australian rice. Either way, it’s tasty! Just a difference in texture.

• Category: Dinner, Lunch, Porridge
• Cuisine: Chinese

Don’t forget to drizzle some sesame oil and/or light soy sauce on the porridge before serving. We just love how the taste is much better with sesame oil! I didn’t have fried dough fritters on that day, so if you could just get some of the fritters, definitely serve them together!

Also, you can always use chicken stock cube or commercial chicken stock to substitute if you have no time to make stock from scratch. I just find homemade stock is more fragrant 😉 Hope you’d enjoy this nostalgic taste as much as me!