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Chicken Porridge(recipe and pic)
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sun Nov 14, 2004 9:57 pm    Post subject: Chicken Porridge(recipe and pic) Reply with quote



Recipe yields for 6 persons
Ingredients:
5 rice bowls of cooked rice
1 litre rich chicken stock
500 ml water
salt to taste
400 g chicken fillet
300 g minced chicken
100 g chopped coriander leaves for garnishing(cilantro)

Seasoning:
2 tbsp sesame oil
1 tbsp Fish sauce
1 tbsp toasted onions
1 tsp onion oil
1 tbsp chinese rice wine
1 tbsp chopped coriander stalks(cilantro)

Method:
1. In a small bowl, add minced chicken with seasoning to mix evenly.
2. In a large pot, add rich chicken stock, water to boil.
3. Add chicken fillet to cook for about 10 mins on medium heat.
4. Remove chicken fillet, shred and set aside.
5. Add cooked rice to cook over low heat for 30 to 45 mins till rice is soft like porridge.
6. Add salt to taste.
7. Scoop 3 ladle full of hot porridge into minced chicken mix.
8. Stir to briefly cook the minced chicken.
9. Pour minced chicken and porridge back into large pot.
10. Add shredded chicken fillet into hot porridge. Stir to mix.
11. Serve hot with dash of pepper, chopped coriander leaves(cilantro)
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Gina

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Teo family
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PostPosted: Sun Nov 14, 2004 10:57 pm    Post subject: Reply with quote

Hi Gina

This is one of my fav. Sometimes, we add dried scallops and cook with chicken bones to make stock. This makes the porridge extra tasty.
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Gina
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PostPosted: Mon Nov 15, 2004 9:26 am    Post subject: Reply with quote

yes, scallops are nice too. I used that in the soup base once. But I also loved the old traditional white porridge with just nothing except Salted fish or with just Marmite(something I had as a child, during our poor days)
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Gina

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Janny
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PostPosted: Mon Nov 15, 2004 12:32 pm    Post subject: Reply with quote

Gina
When i was a kid, i always have porridge with Bovril (beef extract with yeast), i think it is taste just like marmite. Until now i still love it .
Sometimes i have my porridge with Maggie sauce, the one in brown glass bottle with yellow tip. or sometimes with what else but my green chilli sambal.

i am a real teochew girl, porridge eater!
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White Rose
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PostPosted: Tue Nov 23, 2004 1:19 am    Post subject: Chicken Porridge(recipe and pic) Reply with quote

Hi Gina,

What do u mean by toasted onion & Onion oil. Do u mean frying them till brown?
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Gina
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PostPosted: Tue Nov 23, 2004 9:41 am    Post subject: Reply with quote

WhiteRose

you can buy Toasted onions from NTUC or Cold Storage. As to the onion oil, I make my own too. The short cut recipe is at Kitchen Tip

http://www.kitchencapers.net/phpbb/viewtopic.php?t=190
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White Rose
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PostPosted: Tue Nov 23, 2004 5:09 pm    Post subject: Chicken Porridge(recipe and pic) Reply with quote

Hi Gina,

Pardon me. Is toasted onion without oil. Never see b4 leh.
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Gina
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PostPosted: Tue Nov 23, 2004 8:15 pm    Post subject: Reply with quote

White Rose

yes..toasted onion is WITHOUT Oil.

this is the type I always buy from NTUC. Costs about S$2. I think. Very cheap. This pack can last half a year, if not more. Store it in an air tight container or jar.

the packaging is labelled as Fried Shallots Crisp. Its the same thing.


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Gina

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White Rose
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PostPosted: Fri Nov 26, 2004 6:13 pm    Post subject: Chicken Porridge(recipe and pic) Reply with quote

Thx Gina, for taking the effort to post the pic here. So It's Fried Onion we are talking abt. Me a super sotong mum.
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zemoks
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Joined: 29 Mar 2005
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PostPosted: Tue Nov 22, 2005 5:48 am    Post subject: Reply with quote

Hi Gina, thanks for this recipe, i really enjoyed every recipes you posted, this is one of my fave breakfast. I have a question about 5 rice bowls, how big is that bowl? thanks in advance.

Irene
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Gina
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PostPosted: Tue Nov 22, 2005 8:40 am    Post subject: Reply with quote

Irene

it depends on the bowl used. In the old days when our parents used to cook, a rice bowl measures upto 300ml of liquid. Although my mom insists that the standard rice bowl measures upto 400ml.

these days, rice bowls comes in all shapes and sizes as we are more open to other cultures/countries products in our departmental stores..like the Japanese rice bowl..I believe that is smaller than our chinese rice bowls.
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cinderella
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PostPosted: Tue Dec 19, 2006 5:50 pm    Post subject: Re: Chicken Porridge(recipe and pic) Reply with quote

Gina wrote:

7. Scoop 3 ladle full of hot porridge into minced chicken mix.
8. Stir to briefly cook the minced chicken.
9. Pour minced chicken and porridge back into large pot.
10. Add shredded chicken fillet into hot porridge. Stir to mix.

Hi, I have a question. What's the purpose of pouring the hot porridge into minced chicken mix? The chicken wont be fully cooked by using hot porridge. Also since we have the shredded chicken fillet, could we mixed it with the seasoning and add into the cooked porridge so we dun need to do the minced chicken mix part? I'm not criticizing the recipe, just want to know if I could do that. Im still an amateur (very amateur in fact!) at cooking so need your pointers. Hope u wont be offended by my questions. Smile
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Gina
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PostPosted: Tue Dec 19, 2006 9:18 pm    Post subject: Re: Chicken Porridge(recipe and pic) Reply with quote

cinderella wrote:

Hi, I have a question. What's the purpose of pouring the hot porridge into minced chicken mix? The chicken wont be fully cooked by using hot porridge. Also since we have the shredded chicken fillet, could we mixed it with the seasoning and add into the cooked porridge so we dun need to do the minced chicken mix part? I'm not criticizing the recipe, just want to know if I could do that. Im still an amateur (very amateur in fact!) at cooking so need your pointers. Hope u wont be offended by my questions. Smile


if you pour the chicken straight into the porridge..it goes in as lumps and cooks very fast. and you will get little meaty lumps in the porridge.

Wink

but if you scoop some very hot porridge into the minced chicken, give it a good stir, the meat is half cooked..and dispersed. And when you finally pour it back into the hot porridge..its all nicely distributed. not in lumps.

Its the same method used for cooking Bak Chor Mee. coffee
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minn
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PostPosted: Sat Dec 23, 2006 3:07 pm    Post subject: Reply with quote

my girl loves porridge.. :lol:
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sHar0n
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PostPosted: Sun Dec 24, 2006 7:32 am    Post subject: Reply with quote

I love porridge....all types of it. Now that the cold winter days are approaching, I always look forward to having porridge for dinner.

Like Janny, I love plain porridge with Bovril and I also add in some chicken floss. They're lovely!!
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chrissie
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PostPosted: Tue Dec 26, 2006 7:18 am    Post subject: Reply with quote

I love porridge, any type.
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jc_mum
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PostPosted: Thu Dec 28, 2006 9:49 pm    Post subject: Reply with quote

Gina,

Thanks for this recipe. Finally cooked and my dd like it.
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May May
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Joined: 19 Aug 2007
Posts: 550
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PostPosted: Tue Sep 23, 2008 2:48 pm    Post subject: Reply with quote

Gina

Sorry for sounding silly. But erm how to make the rich chicken stock?

Regards...May
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Gina
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PostPosted: Tue Sep 23, 2008 3:14 pm    Post subject: Reply with quote

may

get a pot of water to boil. Add a whole chicken to boil. if not, get lots of chicken bones to boil. Scrimp off the oil/fat and after several hours of boiling, you get rich chicken stock.
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Gina

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May May
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PostPosted: Tue Sep 23, 2008 3:22 pm    Post subject: Reply with quote

Oh that sounds easy. Thanks Gina

Regards...May
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May May
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PostPosted: Wed Sep 24, 2008 10:08 pm    Post subject: Reply with quote

Made this today morning cause bf wasnt well. He said this after finishing the whole thermos of porridge "Wahh...not bad...Mmmm....very nice ler...Think you dont have to open cake shop already...Open porridge shop la...Can sell lerrr"

Hahaha....Thanks for posting this Gina. I made some slight modifications....Substitute the chicken stock with scallop soup base cause mum say no chicken bones...Then we used uncooked rice also...And also found out, we dont have onion oil...So I didnt put that..

But it is equally very very good...I love the aroma of the soup

Thanks again Gina !!

Regards....May
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Gina
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PostPosted: Thu Sep 25, 2008 8:42 am    Post subject: Reply with quote

May

porridge to me is sick people food. sad but my hubby who is a true blue Teochew says its comfort food. because teochew loved porridge.

I only eat porridge when I am sick. Very Happy
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Gina

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May May
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PostPosted: Thu Sep 25, 2008 10:07 am    Post subject: Reply with quote

Haha I totally agree with you Gina. grin

I also only eat it when I am sick. But sometimes when mum cook already then no choice

Regards...May
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maralco26
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PostPosted: Mon Oct 20, 2008 5:48 pm    Post subject: Reply with quote

this is a very good recipe
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Micky
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PostPosted: Wed Aug 05, 2009 11:18 am    Post subject: Reply with quote

Hi Gina
Can I understand why must used cooked rice? Cos it seems very time-consuming to cook rice then porridge. Thanks load. Smile
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