Chicken Spinach Porridge Chinese Recipe

Asian Recipes

Ingredients:

A handful or approximately 50g rice (washed and rinsed)
300ml water
2 pieces chicken breasts
25g baby spinach, chopped
spring onions,chopped
5 shallots,chopped
1/4 tsp salt
1/4 tsp sugar
1/2 tsp light soy sauce


Methods:

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.

asiadeli

Dried Mushroom Porridge : Chinese Recipe

Ingredients:

1 cup of rice
300g chicken
4 dried mushrooms
1 inch ginger
2 cloves of garlic
2 cloves of shallot
1 teaspoon of pepper
1 teaspoon of salt
2 scallions
3 bird’s eye chilies
Soy sauce
Some salted radish


Method:

Step 1- Chicken Stock
Heat up water and when it boils, put in chicken. Then add salt and wait for about 10 minutes (Chicken Stock). Then take out the chicken and shred the meat and put aside.

Step 2 – Rice
At the same time, boil rice with plenty of water.

Step 3– Porridge
Heat up a wok with some oil. Fry garlic, shallot and ginger until fragrant. Add dried mushroom. Wait for a minute then add 2 cups of chicken stock from step 1. After that add rice and stir well.

Step 4-Ready to be served.
Your porridge is now ready to be served with shredded chicken, finely chopped bird’s eye chilies with soy sauce, finely chopped scallions and some salted radish.

Black Glutinous Rice Porridge

( Bubur Pulut Hitam )


Ingredients:

300g black glutinous rice
5 litres water
100g sugar
100g palm sugar
3 pandan leaves, knotted
thick coconut milk from 1 coconut
1/2 tsp salt


Method:

Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency add pandan leaves.

Add both types of sugar and simmer for a further 15 minutes over gentle heat.

Add coconut milk to the glutinous rice and bring to a boil, then remove from heat.

You can put extra two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

Nyonya Chicken Porridge

Ingredients:

1/2 chicken
3/4 heaped rice bowl rice, washed and drained
75g ginger, shredded
1 stalk spring onion

Image by Oranje via Flickr

pepper
sesame oil

Method:

1. Debone and shred or cut chicken into small pieces.
   
2. Put the chicken bones in a pot and add 21/2 rice bowls of water. Boil for 15 to 20 minutes. Remove bones and cool the chicken stock.
3. Add rice and chicken flesh into stock and heat again.
4. Boil until rice grains break open. The porridge should be just watery. If not, add some water.
5. Add 1/2 teaspoon salt and bring to boil again. remove from heat.
6. To serve, scoop porridge into a bowl, add some shredded ginger, spring onion, a shake of pepper and a few drops sesame oil.