Lunch today was specially cooked for my mouth ulcer, yes ouch! Hence, needed something edible which requires minimum chewing movements.

So porridge’s the solution to my grumbles, it’s not only filling but simple to prepare too. You don’t have to be a Chinese or a pro to make this.

With leftover packet of baby spinach, chicken breast (skinless), shallots, ginger and spring onions. This potful of basic Chinese congee recipe has always been my emergency pain reliever.


1. Rinse and wash 2-3 cups of Jasmine rice until water is clear. In another pot, boil 4 cups of water, add vegetable stock cube until dissolve. Wash chicken breast, finely chop spring onions, shallots and ginger.

2. On medium heat, pour in 4 cups of vegetable stock (or more if you prefer watery porridge) to the pot of rice. Boil for 5 mins and add in Chicken, handful of ginger slices, dashes of sesame oil, flavoured pepper (optional), reduced 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 handful of 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, ginger slices, shallots and garnish with spring onions.

Note: Serves 2-4
Toppings and garnishes are all optional

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