I grew up with rice porridge, also known as congee or we Hokkien call ‘Ber'. My grandmother and mother will make this for our weekday’s lunch nearly every day. Our porridge is just the plain ones totally unseasoned where we will eat it with salted eggs, fried ikan bilis, some pickle vegetables, omelet or sometimes with some fried fish. I actually prefer eating porridge served at dim sum place when the rice grains are cooked down, thick consistency and full of flavor .
Carlos was having tooth ache a few weeks ago so I thought I prepared this type of porridge for him with the leftover chicken stock from my Poached Chicken but guess what, he refused to touch it. I can’t blame him as he never eat this before. I end up having it all by myself which I don’t mind at all.
1/2 cup long grain rice
1/4 cup glutinous rice
2 pieces chicken breast – removed skin and fats
3 cups chicken broth
2 cups of water
Salt and pepper to taste
Chopped spring onions
Some sesame oil
Some soy sauce
2. Continue to simmer the rice (stirring occasionally) until it turns soft and mushy. Add in salt and pepper. Add more water if needed.
3. Shred the chicken and top it on the porridge together with ginger, spring onions, fried garlic and drizzle in some sesame oil and soy sauce. Serve warm.