Thursday, January 25, 2007

Porridge/congee for the sick?

I can have it everytime and not get sick of it! Yay! To me, porridge/congee is not only for the sick. Maybe because of the Teochew genes, that's why I love porridge so much! With some leftover chicken breast meat from my chicken macaroni, (and I kept some chicken broth with intention, too) I cooked some chicken porridge with celery, carrot and corn. Almost similar ingredients, but it tastes entirely different, probably due to the starch infusion in the soup.

Chicken porridge (serves 2)
-remaining chicken breast with rib from here
-~400ml chicken broth from here
-3-4 stalks from a bunch of celery, washed and chopped to small pieces
-1/2lbs baby carrot, washed and chopped to small pieces
-1cup frozen corn, thawed
-1.5l water
-dash of pepper, to taste
-1.5cup rice

1. Cook porridge per proportion of rice
2.In a pot, boil the chicken broth with water
3.When boiled, add in celery, carrots, and corn, continue boil 15-20mins
4.By this time, the porridge is already cooked, scoop out the porridge and add into pot with broth
5.Boil just for a while more for 5mins, stirring evenly
6.Garnish with fried shallots and parsley, and serve

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