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After cooking the chicken rice the other day, we had half a chicken leftover. Therefore, this porridge is the result of the leftover chicken. Although its my first time at this recipe, it turned out really yummy.
Here’s the recipe!
Serve: 5 Portions
Cooking time: 1 Hours


1/2 rice bowl measure of rice (rinsed and soaked in water for 15 minutes)
1 Breat of chicken
3 cm ginger (julienned – slice as thinly as you can)
chopped spring onions
4 shallots (sliced thinly)
1.5 litres chicken stock

2 teaspoons Light Soya Sauce
1 1/2 teaspoons Salt
A few drops of Sesame Oil (to taste)
White Pepper Powder

Boil the chicken till cook and shred the meat with fingers
Boil the rice and chicken stock
Once boil, simmer it and stir the rice occasionally till cooked (expanded and broken)
Switch off heat and allow rice to rest
Fry the shallots till golden brown
Reheat porridge and add water to the bring it to a smooth consistency
Add salt and light soya sauce to taste
Pour into serving and garish it with ginger, spring onions, shallot and sesame oil
Serve hot


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