Thursday, 1 November 2012

Shredded chicken scallop porridge鸡丝瑶柱粥

Serving : 2 adults

10g dry scallops, wash & soak in花雕酒or cooking wine
1 cup rice mixed with multigrains, soaked
1/2 chicken breast
1 slice ginger
200ml water
5cm carrot, diced

1 slice ginger, shredded
Spring onion

1. Steam scallops with 花雕酒 or cooking wine till soft, about 10 minutes. Shred the scallops when cools down. Keep the stock.

Steam dry scallop in cooking wine.

2. Boil about 200ml of water in HC18 pot with a slice of ginger and 1/2 tsp salt. Place the chicken breast in the boiling water, off the heat, and let the remnant heat simmer the chicken breast to cooked.

3. When the temperature cools down, shred the chicken breast into thin stripes. Set aside. Keep the chicken stock.

4. Cook the rice with diced carrot, chicken and scallop stock, top up the water to appropriate amount to cook porridge. When the porridge is cooked, pour 1/2 cup of water to halt the cooking process, if you prefer to eat 'grainy' porridge. If you prefer paste form of porridge, you may omit this step and let the porridge continues to cook.

5. Season the porridge with salt. Scoop into bowls, top with shredded chicken, scallop, ginger and spring onions. Serve warm :)


I love seeing your comment and sharing it with other readers. Your comment would be published after moderation. Thank you :)