- Cook rice in 5 cups water until soft then drain in a colander. Meanwhile cook salted egg in boiling water for 1015 minutes. Remove, shell then dice the salted egg.
- 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 1015 minutes. Season to taste.
- 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.
- Add a sprinkling of chopped spring onions, chilli and shallot crisps.
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