Porridge - My 1st attempt at cooking

I was probably 15 or 16 then. That was the first time I attempted to cook porridge. It was for a "friend's" mother who was not feeling very well at that time and I was trying to get on her good books :p

Too thick for my liking and not salty enough. That's what I remembered about the pork porridge that I had cooked for the very first time. I guess it is true that "it's the thoughts that count"... or perhaps I was given the impression that she liked it to encourage my good intentions :)

Today, I would have cooked porridge for at least the 100th time or so. My son could testify to that :) Alternating between 4 different types of porridge for now - pork, chicken, fish and sweet potato porridge with beancured and minced meat, dried prawns, mushroom and carrot, I'm going to share my recipe for a very simple yet delicious chicken porridge.

Serving : 3 - 4 pax

Ingredients

* 160ml measure of rice (rinsed till clean)

* 1/4 chicken OR 1 leg of chicken, skin removed and cut into small/medium size
* 2 pieces of beancurd (tau kuah)
* 3-4 shallots / small red onions
* chopped spring onions (optional)

Seasoning

* 1 1/2 tsp to 2 tsp of salt

* pinch of white pepper

Preparation

* Chicken broth - boil chicken in approx 1,5 to 2L of water for 1 hour. Once done, remove chicken from broth and set aside to cool. Debone chicken and shred the meat into strips.
* Cut beancurd into small square cubes (approx. 1 cm) & lightly pan-fry till golden brown
* Slice shallots and pan-fry till golden brown

Cooking instructions
1 Cook rice in chicken broth and bring to boil. Once boilining, reduce heat to simmer and stir occasionally until rice grains are almost cooked (80%).

2 Add seasoning.
3 Add fried beancurd and meat strips. Continue boiling with low heat for about 10 minutes or till rice grains are completely cooked.
4 Switch off heat and add fried shallots. Stir to let the ingredients mix thoroughly.
5 Pour onto rice bowls and top up with spring onions. Serve hot.