Malay Heritage

Chicken Rice Porridge

There are times when I feel like I've had too much of everything.

Prep15m

Cook45m

Total60m

Difficultyeasy

Marina’s Story

There are times when I feel like I've had too much of everything. I just badly need something simple, healthy & wholesome.....and I almost always resort to boiling some rice porridge with the goodness of chicken bones and grated carrots. My favourite touch to the bubur is to sprinkle fresh green peppercorns from my garden. It gave a tangy, pungent, fresh peppery taste. Gorgeous!!

Ingredients

4 servings

Ingredients:1/2 cup of jasmine fragrant rice, washed & drained
of water6 cups
2 medium-sized chicken pieces, cut into tiny sizes
of ginger, julienne1 inch
of garlic, sliced thinly1 carrot, grated4 cloves
salt1 tsp
pepper1 tsp
sesame oil2 tsp
of spring onion, chopped1 stalk
chinese celery, choppeda handful of crispy fried shallots1 stalk
of fresh peppercorn3 stalks

Instructions

1.
Put rice in water & begin boiling.
2.
As the rice begins to soften, add the chicken pieces, ginger & garlic.3.When the porridge begins to thicken, put in the grated carrots.
3.
Add the salt & pepper.
4.
After cooking for approximately 30 - 45 minutes, depending on the rice, fire, pot...etc, the porridge should have thickened considerably.
5.
Switch off fire, drizzle with sesame oil & sprinkle with spring onion, chinese celery & crispy fried shallots.
6.
If you have fresh peppercorns in your garden, sprinkle on the porridge. That's the icing on the cake for me :-)