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.
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