Chicken Porridge

Nothing like home-cooked porridge. Or congee? Over here in Malaysia, this savoury rice dish is called porridge. This simple Chicken Porridge is a real favourite in my house. The garnishing of spring onions, crispy fried shallots and white pepper powder are an absolute must with this porridge, at least in my house!  I cooked this for the kids' after school lunch. They had seconds. Satisfied look on their faces showed that they have enjoyed their meal!

 This lovely bowl was handpainted by my sister back in 2004! Love this bowl!

I'm sharing this with

Full Plate Thursday over at Miz Helen's Country Cottage

Recipe Swap Thursday over at Prairie Story

Simple Chicken Porridge

(serves 3 to 4)
Ingredients :
half a chicken (keep the wing for other uses)
1-1/4 cup rice, washed and drain
3 litres water
2 slices ginger
3-4 nos spring onion, white part only, crushed lightly
salt to taste
1 tsp chicken stock powder
spring onions, chopped for garnishing
crispy fried onions, for garnishing
3-4 slices young ginger, cut to julienne strips, for garnishing
dash of white pepper
a few drops of sesame oil (optional)
a few drops of light soy sauce

1. Boil water in deep stock pot, add in ginger slices, crushed spring onions and salt. When water comes to a boil, add in whole half chicken. Turn heat to medium and boil for about 35-40 minutes until chicken is cooked and tender. Remove chicken from pot and drain, let cool.
2. Put rice in chicken stock, add the chicken stock powder and simmer over low fire for about an hour, adding hot water when it appears too thick and stirring constantly to avoid burning at the bottom of pot. 
3. Meanwhile, separate the chicken meat from the bones. Discard the skin. You may shred the chicken meat or chop them up to small pieces. (I prefer chopped meat). Add the meat to the porridge above and continue to cook for another half an hour or so, adding hot water when necessary, stirring, until the desired consistency of the porridge is obtained. (I like the grains mushy and porridge slightly thick).
4. Serve porridge garnished with dash of white pepper, chopped spring onions, crispy fried shallots and a few drops of light soy sauce. A few drops of sesame oil and some julienne young ginger strips may be sprinkled over if desired. Enjoy!