Chicken Porridge
From quaypocooks 13 years ago
- 1 1/2 hrs to make
- Serves 4
When anyone of us are having a cold, my Mum will make us chicken porridge. This is very soothing to the throat and easy on the stomach.
Ingredients
- 300 gms chicken breast (without skin and debone –whole) shopping list
- 5 cups chicken stock shopping list
- 1 cup rice shopping list
- ½ ts vegetable oil shopping list
- ½ cup diced carrot shopping list
- 1/3 cup chopped parsley shopping list
- 1/3 cup diced spring onion shopping list
- ¼ julienne young ginger shopping list
- 3 shallots, thinly sliced shopping list
- ½ ts salt shopping list
- ½ ts ground white pepper shopping list
How to make it
- Deep fry shallot till golden brown, drain oil and set aside. Retain the oil for later use.
- Wash rice and add oil. Mix rice and oil well. Add chicken stock, chicken breast and carrots and bring to boil. Turn heat to low and simmer for about 1 hour. Stir now and then. When porridge is thicken, turn of heat and dish out the chicken breast and shred it. Put the shredded chicken meat back into the porridge. Warm it before serving and garnish with spring onion, parsley, ginger and fried shallots and a few drops of shallot's oil.
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