Chicken Porridge for the Soul
I love chicken rice porridges. I believe rice cook into a congee is called Okayu in Japanese and it’s usually served to those who are malaise and unwell. Well, I believe that porridges are good for you – it gives your digestive system a break and it warms your body’s core, especially on cold winters day. Here’s a Chicken Porridge recipes that is so simple, you can make it every week :)
Ingredients:
1 cup of rice
10 cups of water/ broth
1 teaspoon salt
Pepper to taste
1 tablespoon oyster sauce
1 teaspoon sesame oil
100gram of dried oysters, washed and soaked for 15 mins
2 century eggs, quartered
5-8 thin slices of ginger
Topping:
Chopped Spring Onion/Chives
Sesame oil
Pepper
Method:
1. Cook rice and water in a pot for about 30 minutes, until every grain of rice breaks down, rendering the mixture into a thick consistency.
2. Add your dried oysters and ginger slices. You can also start adding your seasoning now too; salt, pepper, oyster sauce and sesame oil.
3. Cook for another 10 minutes. Stirring constantly. It would be easier if you have a rice cooker but otherwise, you would need to lookout for your pot of congee from burning at the bottom of the pot.
4. Now, add your century eggs and let the congee cook for another 10 -15 more minutes before serving.
5. Top it off with some chopped spring onions, a splash of sesame oil and some pepper.
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