Porridge is enjoyed by a lot of Chinese people. Traditionally in history, porridge, potatoes and rice were the main staple in Chinese meals as they were easy to prepare and not extravagant.
Over the generations, porridge has continued to remain a favorite but these days, people are more creative in the way they cook porridge. Basically, you can add any type of meat and vegetable to cook in your porridge.
I love to eat my porridge with salted duck eggs and shallots. I grew up eating porridge this way and it has stayed with me ever since. To add to the nutritional value, I put in carrots and chicken.
Let me know if you enjoyed this porridge after trying my recipe.
300gm chicken breast meat, cut in thin slices
100gm old ginger, shredded
1 tsp sesame oil
1 tbsp corn flour
1 tbsp soya sauce
Marinade the chicken with above ingredients and leave for 1 hour in fridge.
1 carrot, thinly sliced
2 salted duck eggs, cooked and halved
6 shallots, fried till crispy
1. Cook 2 cups of rice in a rice cooker. Keep the lid semi-open if yours is a conventional rice cooker. If your rice cooker has a porridge function, then keep the lid tightly closed.
2. When the water boils, pour in the carrots.
3. Let it boil for 1min, then add in the marinated chicken slices and stir well. Close the lid.
4. When the porridge texture is nice and thick, scoop up in a bowl. If you prefer your porridge to be more diluted, add more water initially.
5. Serve with salted eggs and shallots.