Chicken Porridge

3 steps · 45 min total

1. 01

   Fry Shallots and Prep Rice

   Heat the vegetable oil in a pot over medium-high heat. Add the sliced shallots and deep fry, stirring occasionally, until they turn a deep golden brown and are crisp. Drain them on paper towels and set aside, but make sure to save the aromatic shallot oil in the pot for later.

   While the oil is still warm, add the washed rice to the pot with the retained oil. Mix it well, ensuring each grain is coated.

2. 02

   Simmer Porridge and Shred Chicken

   Pour in the chicken stock, then add the whole chicken breast and carrots to the pot. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Let it simmer gently for about 1 hour, stirring every now and then to prevent sticking and encourage the rice to break down. Once the porridge has thickened to your liking, remove the chicken breast from the pot and shred it into bite-sized pieces.
3. 03

   Finish and Serve

   Return the shredded chicken meat to the pot with the porridge. Give it a good stir and warm it through gently before serving. Ladle the porridge into bowls and garnish generously with sliced spring onion, fresh parsley, julienned ginger, and a sprinkle of those crispy fried shallots, finishing with a few drops of the reserved shallot oil.