• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 2 cups rice, washed
  • 25g dried oysters, soaked and shredded
  • 50g chicken fillet, diced
  • 1 salted egg
  • 1 century egg, diced
  • 50g young ginger, finely shredded
  • 2l water
  • Seasoning :
  • 1 tsp chicken stock granules
  • 1 tsp salt or to taste
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 1 tsp sesame oil
  • Garnishing:
  • Some chopped spring onions, chilli and shallot crisps


  1. Cook rice in 5 cups water until soft then drain in a colander. Meanwhile cook salted egg in boiling water for 10–15 minutes. Remove, shell then dice the salted egg.
  2. Bring 2l water to a boil in a deep pot. When water comes to a boil add the cooked rice, chicken and dried oysters. Simmer for 10–15 minutes. Season to taste.
  3. Put some shredded young ginger and a little sesame oil into each individual serving bowl. Ladle in the hot porridge and add a little of each of the salted egg and century egg.
  4. Add a sprinkling of chopped spring onions, chilli and shallot crisps.

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