• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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Recipe Ingredient

  • 150g rice, washed and soaked for 1 hour
  • 1 chicken breast
  • 75g small dried oysters, washed and soaked until soft
  • 1 litre chicken stock
  • Seasoning:
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp garlic oil
  • 1 tsp sesame oil
  • Garnishing:
  • 1 century egg, cut into eight slices
  • Chopped spring onions
  • Chopped red chillies
  • Garlic crisps

Instructions

  1. Bring 1 1/2 litres water to a boil. Add chicken breast and cook for 10 to 15 minutes. Remove chicken and reserve the stock. Shred chicken meat.
  2. Place chicken stock, rice and oysters in a double boiler pot and double boil until rice is puffed up and cooked. Add seasoning.
  3. Dish out porridge and serve with shredded chicken meat and garnishing.
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