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.