A handful or approximately 50g rice (washed and rinsed)
2 pieces chicken breasts
25g baby spinach, chopped
1/4 tsp salt
1/4 tsp sugar
1/2 tsp light soy sauce
1. Rinse and wash rice until water is clear. In another pot, boil 300ml of water, add vegetable stock cube until dissolve.
2. On medium heat, pour in 300ml of vegetable stock (or more if you prefer watery porridge) to the pot of rice. Boil for 5 mins and add in chicken, soy sauce and leave it to boil for another 5 mins. Lower heat to simmer for 30-40 mins (stirring frequently) until rice turns soft and chicken is cooked through. Add in baby spinach 5 mins beforehand.
3. Bring skillet to medium fire with 1 teaspoon of oil, add shallots and fry until dark brown or slightly burnt. Set aside.
4. Fork out the chicken breast, leave it to cool and shred chicken with 2 forks. Once porridge is ready, turn off heat, scoop to serving bowls, top with chicken pieces, shallots and garnish with spring onions.