Thursday, January 25, 2007

Chicken porridge

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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