Chicken Porridge Recipe

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.

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.