Saturday, February 24, 2007

Shredded Chicken Porridge

My girl has not been eating very well lately. So I decided to cook porridge today and everybody eat that too! She finished 1 bowl of scallop porridge and asked for more! My boy on the other hand, can't even finish 1 bowl! Sigh! I just can't please everyone, can I?

  • Uncook Rice
  • Chicken broth
  • 2 chicken breast meat, deboned
  • 1 handful Dried Scallop
  • 3 pieces Dried Abalone Slices
  • Salt to taste
  • Scallop
  • Pacific Clams, sliced half
  • Sesame seed oil (optional)
How to do it:
  1. Blanch the chicken.
  2. Cook the chicken, dried abalone slices and dried scallop in the chicken broth.
  3. Remove the chicken when it's cooked.
  4. Tear the chicken into shreds or chopped into smaller pieces.
  5. Now cook your rice in the broth with the abalone slices and dried scallop till it become porridge.
  6. Add your chicken, scallop and/or pacific clams during the last 10 minutes of cooking.
  7. Add salt for tasting.
  8. Serve.
  • Dried abalone slice and dried scallop add extra flavours - it will be sweeter. You can choose not to add.
  • If you are using scallop, you can add a few slice of ginger to kill the fishiness.
  • Initially when cooking the rice, use medium fire. Do not stir the content.
  • When the rice breaks, turn to medium-low fire to simmer to continue cooking. Stir only occasionally to prevent the porridge from sticking to the base. Consistent stirring will mash the grains


  1. My girl love porridge too! I like to cook porridge too becos it's less hassle hehehe...

  2. Hi
    for step 2, how long do you need to boil them?

    Where can i get dried abalone slices? and do you use those frozen scallops that can be bought fm NTUC?


  3. Min,
    You just remove only the (cooked) Chicken about 20 minutes. The rest of the ingredients remains for you to continue cooking the rice.

    Most Chinese medical halls have it. There's counter inside Shop & Save at Bukit Batok selling dried goods. You can get it there. But those shops around Guan Yin temple sells it cheaper. Yes, I use frozen scallops.