This kind of porridge is one of the easiest One Dish Meal which I prepare during busy days. Having this porridge with a simple stir fry leafy green makes a complete meal for the family.
My hubby says this is good porridge especially when the salted eggs are not too salty. Fully agreed with him that this porridge [chok] is nice with crispy cruellers and the garnishing. Hassle free cooking for me yet a satisfying meal for the family.
Recipe adapted from Home Cooking Magazine [February 2001]
Ingredients
[serves 4-5]
2 century eggs [pei tan] – shelled and diced
2 cooked salted egg – shelled and diced
150 gm chicken fillet – cut thin slices [I used pork]
Marinade – 1 tsp each of salt, soya sauce and sesame oil, ½ tsp pepper
2 cups rice – washed and soaked for 1 hour
2.5 litres water
2 tsp salt
2 tsp chicken stock granules or ½ tsp msg
2 tsp garlic oil [I omit]
Garnish - Some chopped coriander leaves, spring onions or Chinese celery
Some finely shredded young ginger
Chinese cruellers - cut small pieces
- Marinate chicken or pork with marinade for 20 minutes.
- Cook rice with water, chicken/pork slices, and seasoning over medium high heat for 30 minutes or until rice is all broken up.
- Add in diced eggs and boil for another 10 minutes over low heat.
- Scoop into serving bowl garnish with chopped greens and shredded ginger. Top with crispy cruellers.
This post is also linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com
I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours
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