Recipe Ingredient
- Stock for porridge (A):
- 10g hairs of ginseng roots (yong sum soe), rinsed
- 1.5 litres water
- 300g chicken bones, cleaned
- (B):
- 100g fragrant rice, washed and drained
- 2 dried mushrooms, soaked and shredded
- 1 tbsp kei chi
- 12 gingko nuts
- 120g deboned chicken thigh meat, shredded
- Marinade for chicken meat:
- Dash of salt, pepper and sugar
- 1 tsp light soy sauce
- 1 tsp sesame oil
- ½ tsp cornflour
- Seasoning:
- ½ tsp salt or to taste
- ¼ tsp pepper
- ¼ tsp sugar
- 1 tsp sesame oil
- 1 tsp light soy sauce
- Garnishing:
- Some shredded young ginger
Instructions
- Put hairs of ginseng roots, chicken bones and water in a pot and cook to a boil. Lower the heat and simmer for 30-40 minutes. Strain the stock.
- Put rice, stock, mushrooms, kei chi and gingko nuts in a casserole and bring to a boil, then simmer until rice is soft and to the consistency required. Add chicken fillet and continue to cook for a while.
- Adjust the seasoning before dishing out and serve with garnishing.
