Chicken Porridge



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