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)
Ingredients:
-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

Method:
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



Tag: porridge, congee, chicken