Wednesday, June 29, 2011

Century Egg and Chicken Porridge 皮蛋鸡丝粥

I'm not used to prepare breakfast at home. Our breakfast on weekdays are usually bread or cream cracker with oats or coffee. Breakfast during the weekend is usually fried koay kak or nasi lemak. Sounds boring? Last Sunday, I felt like want to have some simple home cooked breakfast. Hence, I cooked this century egg and chicken porridge. It's so fulfilling to have a bowl of home cooked porridge to kick start a day. I like smooth porridge, hence I get the rice blended up front. I'm glad the porridge texture turned out as per my expectation.

Century Egg and Chicken Porridge

3/4 cup of rice, rinsed and slightly blended
1.2 liter water
250gm chicken ribs, skinned
salt to taste
sesame oil
dashes of white pepper powder

1 thumb-sized ginger, peeled and cut into thin strips
hand-pulled chicken (from the chicken ribs)
1 stalk of spring onion, chopped the green portion
1 century egg, peeled and chopped

1. Bring water to boil in a pot or kettle.
2. Add chicken ribs to the slow cooker pot. Pour in the hot water. Cook under high for 1 and a half hour.
3. Remove chicken ribs from the chicken stock. Leave it cooled and keep it in the fridge.
4. Add rice and cook under low for 8 hours. (I cooked it over night)
5. Return the chicken ribs to the porridge to warm it up. Remove from the porridge. Off the power.
6. Add salt to the porridge.
7. Hand-pull the chicken into strips.
8. Serve the porridge with ginger strips, hand-pulled chicken, century egg, spring onion. Drizzle sesame oil on top and add few dashes of white pepper powder.


WendyinKK said...

Instead of cooking it overnight, I cook the rice in less water until it blooms. Turn off the heat and let it sit til the next morning. The rice will expand and soften on its own. The next day, bring a pot of water to boil and add in the thick thick porridge to dilute. When the water has boiled, the porridge will be smooth and fine. Keke, my lazy method.

Elin said...

So this is the method to cook clear and nice porridge :) thanks for sharing the secret recipe. I love century eggs in my porridge and hand-pulled chicken. This is so mouth-watering.

ann low said...

I love this type of porridge especially with some youtiao on it.
Anyway you porridge makes me want to eat it now. Looks very delicious.

kitchen flavours said...

I was just thinking of cooking chicken porridge tomorrow! Yours look so delicious! We love to garnish with lots of crispy fried shallots and chopped spring onions, a MUST in my house!

Maris(In Good Taste) said...

Love learning new recipes! This looks wonderful-warm and satisfying!

Blackswan said...

This is one of my fave congee. I'm craving for it now. Hahaha!

Sonia ~ Nasi Lemak Lover said...

Wow, this is too comfort especially serve in a lovely morning, and eat with yau Tiew , Yum! By the way, are you using slow cooker in step 4? Thanks for sharing.

Cuisine Paradise said...

This is indeed a very comfort food especially on raining days...... And I love mine of a lot of century eggs :)

Anonymous said...

This looks like a great comfort food dish. Can't wait to try it!

Food For Tots said...

I also like to blend the rice. It's a faster way to get a smooth porridge. But, I haven't tried to cook it overnight. Yours looks very smooth and comforting!! A great breakfast to kick start a day!

Joanne said...

Looks like a breakfast of champions to me!

Anonymous said...

I am a big fan of century eggs. They're delicious.

daphne said...

ah so that's why it looks so silky! u blended the rice. I learned something new today!

tigerfish said...

I really seldom cook breakfast at home, weekdays and weekends. The easiest breakfast gotta do with eggs - half-boiled, hard-boiled or fry omelette (if I have more time). Then it is bread, bread and bread.

Cooking Gallery said...

This is my favourite type of of congee, with century eggs...! Yum:)!!

minchow said...

This is really helpful! For some reason I've often categorised porridge as something to have only when we eat out, and it needn't be so anymore!

NG said...

This is a childhood constant of mine and the other day I was discussing the recipe with my mom and she mentioned that the only way to get that really glutinous or starch-filled "soup" part of the porridge that is so unique to Century Egg porridges is to use a specific brand of Asian rice. She said that you have to use Kokuho Rice with the yellow packaging (it comes in red/pink and yellow and my mom swears by the yellow). Using other types of rice doesn't exactly get you the right consistency, but it really just depends on your personal tastes.

Mai said...

This is definitely a very comforting recipe. Looks absolutely wonderful! Last week I cooked something similar to this but its a Vietnamese version.

lobstersquad said...

I love that. There´s a restaurant in Aberdeen, Scotland, where I live, where they serve this as part of the dim sum lunch menu. It´s the best thing ever.

fishing scale said...

My friends emailed this page. Sure, this is interesting topic


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