Chicken Porridge

Recently the weather is really hot and makes me feel feverish. And I was longing to have some hot congee. So, I get all the ingredients prepared and cook this delicious porridge.

I remember a chef in Yokohama Chinese Town restaurant told me on my last visit to Japan, said the most important point to cook chicken porridge is the chicken soup stock and control of heat. You need to get the chicken soup stock simmer for at least an hour with the chicken bone. Secondly, after the first boiling stage, just reduce to low heat and simmer them for at least 30 minutes.
Ya, with recalling the tips, I managed to cook my version with additional scallop’s yummy taste mixed in the hot chicken congee.

Try this out!Chicken Porridge

Chicken Porridge

Ingredients: ( 4 servings)

1 rice bowl measure of rice
1/2 chicken
2 liters water
2 dried scallop
2 tbsp soy sauce
salt to taste

1 clove ginger, thinly shredded
1 stalk coriander leaves (Chinese parsley)
2 spring onion chopped
drops of sesame oil
pepper to taste

Preparations:

Bring water to boil in a pot and put the chicken (boned) and cook for 10 ~ 15 minutes or until the chicken is cooked and tender. Remove the chicken from the pot and set aside to cool. Debone and shred the chicken.
Add rice in the pot with the remaining chicken stock. Pour the dried scallop and bring to boil. Reduce to low heat and simmer for at least 30 minutes or until the rice grains break open. Stir occasionally and add some water if needed. Pour a pinch of salt, soy sauce to taste and stir well. Turn of the heat and transfer to a serving bowl. Top the shredded chicken and granish ginger slices, spring onion, coriander leaves and few drops of sesame oil. Serve immediately.