Chicken Porridge
By: Quay Po Cooks
Published: Sunday, October 3, 2010 - 8:03pm

Ingredients




300 grams chicken breast (without skin and debone –whole)
5 cups chicken stock
1 cup rice
1/2 ts vegetable oil
1/2 cup diced carrot
 cup chopped parsley
 cup diced spring onion
1/4 julienne young ginger
3 shallots, thinly sliced
1/2 ts salt
1/2 ts ground white pepper

Preparation

1 Deep fry shallot till golden brown, drain oil and set aside.  Retain the oil for later use. 2 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.

About


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.