Shreded chicken porridge with salted and century eggs.

On any cold rainy afternoons, a bowl of steaming hot porridge would be ideal for lunch. It has been raining for the last couple of days as I prepare ingredients for my lunch tomorrow.

I have cut some young ginger strips and spring onions the night before and kept them in a small container in the fridge. I have also placed three pieces of chicken fillet in a separate container in the freezer.

Ingredients required for two servings:

1.    One cup rice

2.    Three pieces of chicken fillet (defrost) 125 gms

3.    One salted duck egg

4.    One century egg (Chinese preserved egg)

5.    ¼ Teaspoon cooking salt.

6.    ¼ Teaspoon ikan bilis powder.

7.    ¼ Teaspoon white pepper powder

8.    ½ Teaspoon sesame oil

9.     spring onion, cut.

10. young ginger strips.

Preparation.

Remove the black mud from the salted egg and wash thoroughly. Boil the salted egg and let it cool before removing the shell. Pour away the water and rinse the multi-cooker.

Rinse and drain rice with water and place in multi-cooker. Add ½ litre of water and set temperature to maximum. Once boiled, change the setting to medium heat. Continue to boil the porridge for another 1 ½ hours, stirring and adding a bit of water every 5 to 7 minutes until the content reach the l litre mark with the required viscosity of the porridge.

Put the chicken fillets into the porridge and cook for 3 minutes. Dish out and shred them using two forks.

Remove the shell from the boiled salted duck egg and the century egg. Rinse the eggs and cut to small pieces. You can either use a knife and a fork or a fork and a spoon to cut the eggs.

         

Add salt, anchorvy (ikan bilis) powder and pepper to the  porridge.  Stir and bring to boil.  Finally, add in the shredded chicken and cut eggs.

The porridge is now ready to be served.  Sprinkle some sesame oil, spring onion and ginger stripes.

One sip of the steaming hot porridge and you can feel the warmth dispersing in your abdomen. The aroma and the taste are superb. 

Fresh Seafood Porridge

I have a colleague whose father owns a commercial fishing boat. Occasionally, he would bring some of the best catches from the sea to the office.   Knowing that I love to eat porridge, he would supply me the finest pick of fresh fish and prawns for my cooking. I would normally add a portion for him. His selected catch is really different from what you find in the wet market or super/hypermarket.  

Cooking fresh seafood porridge is easy but the timing is very important.

For two servings, the required ingredients are :-

1.    One cup of rice

2.    Two slices of Threadfin fish (Ikan Kurau or Ikan Senangin) 250gms

3.    Four large white prawns (udang putih) 200 gms

4.    ¼ Teaspoon of cooking salt.

5.    ¼ Teaspoon of Ikan bilis powder.

6.    ¼ Teaspoon of white pepper powder

7.    ½ Teaspoon of sesame oil

8.     spring onion, cut.

9.     young ginger strips.

Preparation.

Rinse and drain rice with water and place in multi-cooker, Add in ½ litre of water and start to boil at maximum temperature. Once boiled, set the temperature to medium. Continue to boil the porridge for another 1 ½ hours, stirring and adding a bit of water every 5 to 7 minutes until the content reach the l litre mark with the required viscosity of the porridge. Add the fish, prawn, salt, anchorvy (ikan bilis) powder and pepper.  Stir the porridge and bring to boil.  

The porridge is now ready to be served.  Sprinkle some sesame oil, cut spring onion and ginger strips.                

Hmmm….mmmm! This porridge is really the best I have ever tried so far. One bite on the succulent prawn and I can feel the natural sweet juice oozing out in my mouth. Delicious! I get the same sappy and heavenly feeling when my teeth sank into the fish.