Wednesday, May 23, 2012

chicken porridge

-50g rice , washed
-1 chicken thigh (without skin) , boiled and shredded
-600ml chicken stock (from boiling chicken thigh in water)
-pinch of salt
-1 stalk spring onion , chopped
-1/4 youtiao(culler)cut into short lengths(optional)
-fried shallots(optional)

-chopping board
-measuring jug

preparation time-1 hour

1.boil the rice in the chicken stock in a saucepan
2.when rice is soft and has become porridge , add in the chicken and season with salt
3.serve the porridge in a bowl , garnish with youtiao , spring onion and fried shalots .

serving size - 2 persons

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