Chicken Porridge

Whenever I feel like cooking a simple and quick meal especially during this rainy season, the chicken porridge always come to mind. It's very easy to prepare and my daughter would help as she loves to tear the boiled chicken fillet to shreds, sometimes too fine for the porridge!

Chicken Porridge


6 pieces chicken fillet
2 cups rice
1 thumb-size old ginger, smashed
1/2 bowl shredded young ginger
3 stalk spring onions, sliced thinly
sesame oil, salt, soy sauce, pepper
3 liter water

1. Cook the clean chicken fillet in a pot of boiling water with some salt.
2. Dish out and drain the chicken for shredding.
3. Wash the rice and put into the pressure cooker with the smashed ginger and water from the boiled chicken.
4. Boil over high flame till the second red indicator ring is visible.
5. Switch to very low heat and simmer for 20 minutes.
6. Remove from fire.
7. Serve the porridge with shredded chicken, ginger and spring onions on top.
8. Sprinkle with pepper, sesame oil and soy sauce to taste.