A simple bowl of nostalgic taste that's sure to warm your belly!
Course Dinner, Lunch, Porridge
Prep Time 2hours
Cook Time 1hour
Total Time 3hours
1stalk spring onionwashed and cut off ends
1 - 2slicesof ginger
1 - 1.2LWater
1 - 2Chicken breast
Chicken stock (made from above)
1cupricerinsed and soaked
2large dried scallops
Chopped spring onions
Fried dough fritter
White Pepper/Sesame Oil/Soy Sauce
Prepare the stock a few hours before cooking the porridge. Boil a pot of water (outside of the 1L water stated).
Once water reaches roaring boil, add in chicken carcass to blanch for a few mins.
Discard water and bring the 1L water to boil over medium-high heat.
Place in red date, spring onion, ginger and blanched chicken carcass.
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.
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.
Drain soaked rice grains and add into the pot of chicken stock. Also add in the dried scallops. Bring to a boil.
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)
While the porridge is cooking, shred the chicken breasts using hand or fork. Set aside.
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.
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.
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.