Porridge is such comfort food. Of all the recipes I have for Hannah’s porridges, the chicken porridge has the best flavour.
Ingredients (serves 1 chinese bowl)
- White rice (1 chinese spoon)
- Brown rice (1/2 chinese spoon)
- Chicken breast meat (1 small slice: 6 cm by 4 cm by 1 cm)
- Spinach (2 big leaves)
- Potato (1 small)
- Carrot (1 small)
- Ginger (1 thin slice: 2cm x 2cm x 0.5cm)
- 250 ml home-made chicken stock
Method
- Put the chicken stock into the ceramic pot of the slow cooker and bring it to a boil over the stove.
- Add both white and brown rice, and a slice of ginger.
- Transfer the ceramic pot to the slow cooker, cover it, set it to ‘high’ and let it cook for about 1 hour.
- In the mean time, boil water for the steaming of vegetables.
- Slice the peeled potato, peeled carrot and spinach thinly and spread them out on a plate.
- Steam the vegetables for 15 minutes. (Do not overcook the potato as it can become gummy.) and then puree / mash.
- Put the chicken meat into the slow cooker at 45th minute into cooking. Allow 10 mins for the meat to be cooked.
- Take out the meat and use 2 forks to shred the chicken meat into tiny bits.
- After one hour of cooking the rice, add the vegetable puree and shredded chicken into the slow cooker. Stir well to mix.
- The porridge is ready to be served. Scoop it out into a small bowl and cool it to a just warm temperature by placing the bowl into a bigger bowl containing tap water.
Bon appetit!
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