• Prep Time 15 minutes
  • Cook Time 50 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • [Stock for porridge (A)]:
  • 10g hairs of ginseng roots (yong sum soe), rinsed
  • 1.5 litres water
  • 300g chicken bones, cleaned
  • [(B)]:
  • 100g fragrant rice, washed and drained
  • 2 dried mushrooms, soaked and shredded
  • 1 tbsp kei chi
  • 12 gingko nuts
  • 120g deboned chicken thigh meat, shredded
  • [Marinade for chicken meat]:
  • Dash of salt, pepper and sugar
  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • ½ tsp cornflour
  • [Seasoning]:
  • ½ tsp salt or to taste
  • ¼ tsp pepper
  • ¼ tsp sugar
  • 1 tsp sesame oil
  • 1 tsp light soy sauce
  • [Garnishing]:
  • Some shredded young ginger


  1. Put hairs of ginseng roots, chicken bones and water in a pot and cook to a boil. Lower the heat and simmer for 30-40 minutes. Strain the stock.
  2. Put rice, stock, mushrooms, kei chi and gingko nuts in a casserole and bring to a boil, then simmer until rice is soft and to the consistency required. Add chicken fillet and continue to cook for a while.
  3. Adjust the seasoning before dishing out and serve with garnishing.

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