Wednesday, February 5, 2014


Chicken Oatmeal Congee / Porridge


6 cups water
Chicken bones
1 pc. chicken cube
1 cup quick-cooking oatmeal
1 pc. small carrot, peeled and diced
¾ cup chicken meat, shredded (fried, steamed or roast chickern meat)
salt and pepper to taste
chopped spring onion
fried garlic

1. In a small stockpot, place water, chicken bones and chicken cube. Let boil.
2. Strain out chicken bones, and add quick-cooking oatmeal and diced carrots. Cook until oatmeal is done and carrots are tender. The mixture should thicken by then.
3. Add shredded chicken, adjust taste by seasoning with salt and pepper, and simmer for a few minutes.
4. Ladle onto soup bowls, top with chopped spring onion and fried garlic, and serve.

No comments:

Post a Comment