Chicken Porridge

Photo: Quay Po Cooks

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

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

Wash rice and add oil. Mix rice and oil well. Add chicken stock, chicken breast and carrots and bring to boil. Tur n 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.