Chicken Porridge

Porridge is no longer a poor man's choice of food. Many varieties of porridge have been created. Different ingredients were added to make the porridge more interesting and tasty. Porridges are gentle on the digestive system and the carbohydrates from the rice serves as a good energy source. Porridges are great for anyone recovering from illnesses too. They are also gentle and can be treated as general tonics for health maintenance.

Chicken porridge is common in Asian. It can be served simply with the chicken meat shredded on top or cook with pieces of chicken meat, egg, drizzled with a little soy sauce, pepper powder, prawns, and garnished with celery leaves, spring onion and fried shallot.

Chicken Porridge Recipe:

• 1/2 rice bowl measure of rice (rinsed and soaked in water for 15 minutes)
• 1 leg of chicken
• 3 cm ginger (slice thinly)
• 1.5 litres water
• 1 1/2 teaspoons salt or to taste
• 1 egg
• chopped spring onions
• 4 shallots (sliced thinly and fried until golden brown)

• light soy sauce
• White pepper powder
• sesame oil

• Place the chicken in a large saucepan with water and add in ginger, salt and bring to boil. Then allow simmering for approximately 45 - 50 minutes until the chicken is tender. Remove the chicken and reserve the stock.

• Remove the skin from the chicken. Shred the meat with finger tips.

• Place rice in pot. Add chicken stock and bring to boil. Once boiling, reduce heat to simmer and stir occasionally until rice grains cooked and have become porridge.

• Add in egg, you can either break the egg by stirring it or just cover the egg with porridge. Switch off heat and close lid and allow standing for 15 minutes.

•  Pour onto serving bowls, top up with white pepper powder, few drops of sesame oil, some shredded chicken, spring onions and fried shallots.

• Seasoning with light soy sauce if needed. Serve hot.

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