KY cooks – Chicken Porridge for the Soul

Got a request from the special one for chicken porridge. I have never cooked porridge before, but since I know the basics and happened to have bought some decent quality dried scallops from Vietnam, I did not hesitate to take on this project.

the finished product looks pretty good isn’t it?

After a short 15 minute trip to Giant and RM 7+ later, I got the necessary ingredients and started to get busy.

Ingredients:

• 2.5 cups of rice
• 2 pieces of chicken ribs, remove meat from the rib bones
• sliced ginger
• 2 cloves of garlic, finely chopped
• some dried mushroom, sliced
• spring onion, chopped
• some dried scallop, sliced or whole

Steps:

• boil about 8-10 cups of water, and add in ginger, chicken, and scallop to make chicken soup
• after 10-20 minutes, use everything from the chicken soup as the “water” to cook porridge
• you need around 3 times more water compared to cooking rice, for 2.5 cups of rice, have enough water in the pot for 7-8 cups of rice.
• add sliced mushroom in the pot and start cooking the porridge
• add salt to taste (2-3 tea spoon should suffice)
• fry the chopped garlic with vegetable oil till golden brown
• serve porridge with fried garlic and chopped spring onion

ingredients and the preparation method

The end product actually tasted pretty good. The dried scallop certainly contributed a dash of luxury to the taste of the chicken porridge. I actually had to add some soya sauce due to the conservative manner in salt usage, but it’s always better than having the whole pot goes to waste if too much salt is used.

Try it, if you don’t have a rice cooker with the porridge setting, a normal pot would work too, just have to watch out and not leave the porridge too dry.

KY can cook – Kung Pao Chicken

This is how the KY’s Kung Pao Chicken looks like, yum!

Just read Peter Tan‘s blog on his Chiken Kurma. Not to be outdone, I’m going to talk about my Kung Pao Chicken here.

You see, yours truely does not only build pond his own pond (with lotsa help of course), but cooks too. If you are a hot chick digging guys who can cook, please email me your resume, preferrably with photos and body measurements. Thanks.

Now lets get back to the Kung Pao chicken. The recipe is from a combination of mom’s advice, over the shoulder peeping at local kopitiam chef, and 4.5 years of intense experimentation while I was at the States.

The ingredients:

• Chicken – portion according to the size of your stomach
• Dried Red Chilli and Fresh Chilli Padi – portion according to the sensitivity of your tongue
• Shallots (small onions) – portion according to how often you want to fart
• Ginger – few slices
• Garlic – you can never go wrong with adding garlic in anything Chinese
• Parsley – for decorative purposes
• Soy Sauce, Salt, Dark Soy Sauce – according to taste

The steps:

1. Heat up the oil till it’s like damn hot
2. Throw in the sliced ginger and chopped garlic, then run away as the oil sparks everywhere
3. Throw in the shallots, in wedges or in whole, if they’re small
4. Throw in the chillis
5. Throw in the chicken, fry for a couple minutes
6. Add in the mixture of your premixed sauce consist of the 3 items mentioned above
7. Fried till chicken is cooked
8. Serve with parsley on the top

Simple yet awesome in taste.

The chicks digging it, too

Nothing but empty plate left, best or not?