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
Instructions
- 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.
- 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.
- 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.
