Taste and texture wise is perfect. You can get to eat more than a bowl of it with home-cooked porridge [chok], a soup bowl not rice bowl. Can you imagine how big is the portion?
Perfect porridge for a One Dish Meal. I served this porridge with a simple stir fry leafy vegetable.
Recipe adapted from Home Cooking Magazine [February 2001] - modified
Ingredients
[serves 4 - 6]
1 1/2 cups of rice
2 litres water
1 ½ tsp salt
½ - 1 tsp msg
3 cm piece ginger – crushed
200 gm white fish fillet slices marinated with a dash of salt, pepper, sesame oil [used 300 gm if not adding pork]
100 gm pork – thin strips marinated with a dash of salt, pepper , sesame oil [optional]
Garnishing
Chopped spring onions
Shredded young ginger
Pepper and sesame oil
Chinese crispy cruellers – cut small pieces
- Wash rice and drain. Soak rice with water, salt and msg for several hours.
- Boil water, rice, meat slices and ginger to cook until grains are soft and cooked over medium heat. This takes about 30 minutes.
- Before serving, add in fish slices and cook for 1-2 minutes until fish turned white. Turn off the heat.
- Scoop porridge into individual bowls, garnish with spring onions, ginger, cruellers, pepper and dash of sesame oil.
I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours
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
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