Monday, January 07, 2008
One week into 2008 and I caught the bug. Much as I'd like to go to work what with tonnes to do and a project to finish, I was too weak and have been losing sleep after trying to self-medicate since Friday.
Chicken porridge therefore became the first dish I cooked for the year. I always lean towards porridge when I'm sick. It's light, therapeutic and if cooked the right way can be tasty enough to improve an appetite diminished by all that drugs.
Serves 2 to 4
- 1 cup rice
- 4 dry shiitake mushrooms (soaked and sliced thinly)
- 8 to 10 cups chicken soup
- chicken meat from cooking soup
- salt and pepper to taste
- sesame oil
Rinse rice and put in rice cooker pot with chicken, mushrooms and stock. Cover and cook for 45 minutes to one hour depending on preferred consistency. Turn off cooker and serve warm.
Porridge cooked with a slow cooker is better but the rice cooker (even a basic one like what we have, without any fuzzy logic whatsoever) does the job and takes less time. Just make sure to turn if off when you're satisfied with the thickness as the "Keep Warm" option will dry the porridge more.
If not cooking for the sick, do add some ginger, fried shallots and spring onion for more flavor. Breakfast porridge calls for some char kway (also called you tiao). In case you don't have that much chicken stock (recipe here), substitute the rest with water. If using fresh chicken meat, lightly marinate it and give it a short stir fry before cooking it with the rice.
Life Is Great explores the incredible world of food and cooking. We hope to share with you our most delicious moments and inspirations.
“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”
Julia Child (Mastering the Art of French Cooking)
“Life is short. Live your dream and share your passion.”
- Gooey Cinnamon Cake
- Chinese Crispy Roast Pork Belly (Siu Yuk 烧肉)
- ABC Soup (罗宋汤)
- Kong Bak Pau (扣肉包)
- Pandan Chiffon Cake (Improved)
- Crispy Fried Egg
- Tamago Kake Gohan (卵かけご飯)
- Strawberry Pie
- One Pot Chicken Rice
- Bak Chor Mee (肉脞面 - Minced Pork Noodle)
- Hakka Salted Egg Steamed Pork (咸蛋蒸猪肉)
- Hong Kong Part III
- Hong Kong Part II: Zongzi/Bakchang (粽子/肉粽)
- Caffè HABITŪ (the table) at G.O.D. Causeway Bay, Hong Kong
- Hong Kong Part I
- Australia 2010 Part 1: Melbourne
- Bourke Street Bakery, Sydney
- Il Fornaio, St Kilda
- Queen Victoria Market, Melbourne