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PORPOR'S CHICKEN PORRIDGE IN DRIED SOLE BROTH

Oh the ingenuity that the Porpor generation possesses! This dish that Mum made for lunch is a combination of leftover rice, leftover chicken (both of which always exists in my fridge!) and the rich broth of boiled Dried Sole (which always exists in Mum's pantry). The result - A full bodied porridge with the consistency of pureed rice, that warms your tummy in the most delicious way possible. Yes, the ultimate comfort food isn't just for the sick anymore!


Here's How:


Step One:

Boil 2 Dried Sole Fillets in a medium pot of water. Simmer for about 2 hours.

Step Two:

Add shredded Chicken, rice (You can use either leftover rice or about 3/4 to 1 Cup of uncooked Rice). Boil till soft and the consistency that you like.


Step Three:

Season with Chicken Cube & Sesame Oil (use Sesame Oil sparingly. The taste is overpowering. Best to add a little at a time and taste along the way.)


Step Four:

Crack an Egg if you want to up the nutrition level. Garnish with Spring Onions.

Best eaten with Yu Tiao and Bottled Pickled Vegetables.



Step Five: Enjoy!

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