Singapore,the ‘Food Paradise’ with the influx of food vendors offers a variety of inexpensive food. Rice porridge with chicken was always available in the ‘hawker centre’ near my apartment block. It’s light and easily digestible, served warm it is comforting on a rainy day. It’s one of those dishes you will want when you are sick.
Shredded Chicken Porridge
1 cup long grain rice
1 chicken breast
2 cups chicken stock
4 shallots, thinly sliced
1 inch knob of ginger, julienned
1 teaspoon light soya sauce
white pepper powder to taste
salt to taste
scallions, thinly sliced (optional)
cilantro for garnish
1 tablespoon of sesame oil plus a few drops per serving bowl
Rinse and soak rice in water for 15 minutes. Drain it before cooking.
Boil chicken stock in a pot. Add chicken breast and cook until just done (overcooking the chicken will make it tough). Remove chicken breast and set aside. Once cool, shred the chicken.
Add rice to the boiling stock. Add a little ginger, salt and pepper to pot.
Reduce heat, simmer and stir until rice is cooked. Stir often to prevent burning. Rice should be soft and fluffy.
Switch off heat, close lid and allow to stand for 15 minutes. Porridge will thicken.
Boil the porridge again. Add water as per the consistency preferred – thick or soupy.
Add light soya sauce.
Fry the sliced shallots till golden brown, and keep aside for topping.
Pour porridge into serving bowls. Top with sesame oil, shredded chicken, fried shallots, julienned ginger, scallions and cilantro. Serve hot.