- \n
- White rice (1 chinese spoon)<\/li>\n
- Brown rice (1\/2 chinese spoon)<\/li>\n
- Chicken breast meat (1 small slice: 6 cm by 4 cm by 1 cm)<\/li>\n
- Spinach (2 big leaves)<\/li>\n
- Potato (1 small)<\/li>\n
- Carrot (1 small)<\/li>\n
- Ginger (1 thin slice: 2cm x 2cm x 0.5cm)<\/li>\n
- 250 ml home-made chicken stock<\/a><\/li>\n<\/ul>\n
Method<\/h3>\n
- \n
- Put the chicken stock into the ceramic pot of the slow cooker and bring it to a boil over the stove.<\/li>\n
- Add both white and brown rice, and a slice of ginger.<\/li>\n
- Transfer the ceramic pot to the slow cooker, cover it, set it to \u2018high\u2019 and let it cook for about 1 hour.<\/li>\n
- In the mean time, boil water for the steaming of vegetables.<\/li>\n
- Slice the peeled potato, peeled carrot and spinach thinly and spread them out on a plate.<\/li>\n
- Steam the vegetables for 15 minutes. (Do not overcook the potato as it can become gummy.) and then puree \/ mash.<\/li>\n
- Put the chicken meat into the slow cooker at 45th minute into cooking. Allow 10 mins for the meat to be cooked.<\/li>\n
- Take out the meat and use 2 forks to shred the chicken meat into tiny bits.<\/li>\n
- After one hour of cooking the rice, add the vegetable puree and shredded chicken into the slow cooker. Stir well to mix.<\/li>\n
- The porridge is ready to be served. Scoop it out into a small bowl and cool it to a just warm temperature by placing the bowl into a bigger bowl containing tap water.<\/li>\n<\/ol>\n
Bon appetit!<\/p>\n
![\"Chicken-porridge\"](\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2010\/05\/Chickenporridge.jpg\" "\\"Chicken-porridge\\"")
<\/p>\n","protected":false},"excerpt":{"rendered":"Porridge is such comfort food. Of all the recipes I have for Hannah’s porridges, the chicken porridge has the best flavour. Ingredients (serves 1 chinese bowl) White rice (1 chinese spoon) Brown rice (1\/2 chinese spoon) Chicken breast meat (1<\/p>\n