Ingredient;
Rice
Water
Chicken (any part will do)
Sesame oil (2-3 spoon)
Ginger (1 inch / a spoon)
Salt
Spring onion, fried onion, coriander leaves for garnishing - optional.
Methodology;
1. Put 1 L of water in a pot and bring it to boiling point. Then it boil pun the chicken in it and boil it until the chicken is cooked. Take out the chicken and start shredding the chicken patty - like we use to do with chicken soto. Don't throw away the chicken stock, we would like to use it to cook the rice/porridge.
2. Put your rice into a pot and add water. Pour in the chicken stock that we prepared earlier. Bring it into boil. The formulation is 1 cup of rice = 4 cup of water (plus chicken stock). If you feel that your chicken stock is not enough, you can use the boxed chicken stock. I would not judge you. Hey, the McDs are doing it, why shouldn't us?
3. Stir it once in a while and you can see that the rice is starting to expand... If you feel that the water evaporated quickly, you can keep adding water. The rice now has become porridge with some sort of slurry. Well adjust the level of concentration/slurry that you like. Then, add ginger and sesame oil. I can't tell how much, it depends on your liking. Add salt and adjust the taste. Sesame oil enhances the flavour of your porridge and you can smell the yummy fragrant!
4. Done. Garnish your porridge with shredded chicken patty and spring onion, coriander leaves and fried onion.
Okay, the picture was not doing any justify. But you know the porridge is delicious...
