This is porridge in its most elevated form. The porridge is silky smooth, and the taste and fragrance of the chicken meat accompanying it is brilliant.
I love porridge but I can’t do without the sesame oil and soy sauce. Plain porridge makes me feel sick because that’s what sick people eat. If I were to order porridge outside, it would have to be because it’s Teochew porridge, or because it’s flavoursome.
This recipe of porridge is the one of the best I’ve tried before. You’ve got to try it too!
Ingredients:
- Oil: 1 tbsp + 1 tbsp
- White onion: 1/2, finely chopped
- Salt: 1/2 tsp + 1/2 tsp
- Ground blackpepper: 1/4 tsp
- Water: 4 cups
- Chicken stock cube: 1
- Cooked (leftover rice): 1.5 cups
- Chicken breast: 1/2, boiled and shredded
- White pepper: 1/2 tsp + extra
- Egg: 3, poached
Method:
- Heat 1 tbsp oil in a pot. Fry onion with 1/2 tsp salt and blackpepper till softened.
- Add water, chicken stock cube and rice. Simmer 15min till rice becomes soft.
- Blend till smooth. Scoop into serving bowls.
- Fry chicken with 1 tbsp oil, 1/2 tsp salt and 1/2 tsp white pepper. Cook till browned.
- Top porridge with browned chicken, poached egg and white pepper.
Disclaimers:
-
This recipe was kindly adapted from Lady and Pups’ Faulty Hearts Remedy. I left out the ginger from the final step as it might be too much for the two guys at home
-
This recipe is really delicious! Never thought porridge could taste so lovely in its blended form, which helps to blend all the fragrance and textures and tastes into one.
Serving:
3 persons
