Chinese Chicken Porridge
As years gone by, the Chinese porridge is no longer a poor man's choice of food.
Many varieties of porridge have been created, as different ingredients were added
to make the porridge more interesting and tasty.
Nowadays, it is quite commonly served in many Chinese restaurants around the world.
Here we have one of the most common porridge dishes, which is also pretty easy to prepare.
Best served with some You Tiao.
- 3 cups white rice, rinsed
- Whole chicken bones, about 500g
- 200g chicken breast meat, cut into small chunks
- 1 teaspoon coarse sea salt
- 5-6 stalks fresh corriander with leaves, to garnish
- 3 shallots, roughly chopped
- 2 cloves garlic, roughly chopped
- 4 tablespoons groundnut oil
- 20g fresh ginger, finely chopped
- 1/2 teaspoon freshly ground pepper
- Put the chicken bones in a large pot, fill it with 3/4 full of water.
- Bring it to a boil, cover it and let it simmer on low for about 1 hour.
- When the water is simmered down to about half, remove the bones.
- Pour in the rice and bring to a boil. Add in chicken chunks.
- Turn heat to low and cook for about 30 minutes, stir occasionally.
- When all rice is soft and texture is thick and smooth, mix in sea salt and stir well.
- Heat oil in a skillet on high, fry garlic, shallot, ginger and pepper till golden brown and crispy.
- Serve porridge in a soup bowl or a deep dish.
- Pour the fried seasoning over each serving, garnish with corriander leaves.
- Serves 4 to 5 persons.
- To complement the rice porridge, cut some You Tiao into small chunks
and throw them into the porridge. You'll know what we mean.
- Alternatively, chicken meat can be boiled or steamed separately, then shredded and sprinkled over porridge.
- For those who have not got the time, ready-made chicken stock can be used instead of preparing from scratch, although it may not taste as good.
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| Festive Food
| Poultry |
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| Vegetarian |