Luxurious Chicken Porridge
A rich, creamy full-of-goodness chicken porridge that rivals any dim sum restaurant's version!
Equipment
- Deep pot, steaming plate
Ingredients
- 1 cup rice, rinsed
- 8-10 cups water
- 2 chicken thighs
- 8-10 dried scallops
- 4 dried oysters
- 1 century egg, minced
- 1 salted duck egg, minced
- Soya sauce, salt and pepper to taste
- Fried Chinese cruellers (yau char kwai)
- Spring onions, chopped
- Sesame oil
Instructions
- Rub salt into chicken thighs. Steam over high heat for 10 minutes. Let chicken cool before shredding the meat. Reserve chicken juices - they're full of flavour!
- In a deep pot, add rice and water and bring to a boil. Then add in chicken juices, dried oysters and scallops.
- Once water is boiling, lower heat to a simmer.
- Now, for most porridge recipes, at this point you can just close the lid, leaving a small gap for steam to escape to avoid boiling over. But to achieve the smoothest and creamiest porridge consistency, there's more work involved. You need to babysit the porridge and stir it continuously for about 45 minutes. If there's not enough water, add more.
- When porridge has reached your desired level of creaminess, stir in century egg and salted duck egg yolk. Adjust seasoning with soya sauce, salt and white pepper.
- Ladle into a bowl. You can discard the oysters and scallops as all the flavour has been extracted into the porridge. Drizzle with a few drops of sesame oil and serve with shredded chicken, spring onions and yau char kwai, or any condiment of your desire.