Recipe Ingredient
- 250g chicken meat
- 1 cup rice
- 100g dried oysters, well soaked
- 3 century eggs
- 10-12 cups water
- Seasoning:
- 1 tsp chicken stock granules
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp sesame oil
- 10cm piece young ginger, finely shredded
- Garnishing:
- 2 stalks spring onions, chopped
Instructions
- Boil rice in 10 cups water until it turns to porridge. (add more water if necessary till the right consistency is reached.)
- Marinate chicken with 1/2 tsp salt, 1/2 tsp sugar, dash of pepper and a sprinkling of sesame oil. Steam until cooked. Shred the chicken meat. Chop century eggs into small pieces. Cut dried oysters into small pieces. Add chicken, century eggs and dried oysters into porridge. Stir in seasoning.
- To serve, scoop porridge into individual bowls. Garnish with shredded ginger, spring onions and dash of pepper.
