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Method:
Debone and shred chicken. Put the
chicken bones in a pot and add 2½ rice bowls of water. Boil for
15 to 20 minutes. Remove bones and cool the chicken stock.
Add rice and chicken flesh into stock and heat again. Boil until
rice grains break open. The porridge should be just watery.
If not, add some water. Add ½ teaspoon salt and bring to boil
again. Remove from heat. To serve, scoop porridge into a
bowl and add some shredded ginger, coriander leaves, pepper and a few
drops of sesame oil.
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