Tuesday 9 September 2014

Pumpkin Porridge

1 cup uncooked rice
1 cup (appro 200g)sheddred pumpkin
8 cups water
1/2  chicken breast  sheddred (Seasoned with salt ,pepper, sesame oil and cornflour)
A thumb size ginger. Cut into thin strips.

Seasoning for porridge:
1 tbsp fish sauce
2 tbsp light sauce
1/4 tsp salt
A dash of Pepper

For garnish:
A stalk of spring onion, cut.

1.Put uncooked rice into a large pot. Wash rice. Add water. Cover the pot with lid. Put on a stove and bring to boil.

2.When the porridge is about to boil, add pumpkin and ginger.  Cover with the lid and continue to cook the porridge over high fire until it is boiled. Remove the lid and continue to cook over high fire. Stir occasionally to prevent rice stick at the bottom of pot. Cook until the rice expanded and soft. That is when each grain of rice is opened at both end.

3. Add sheddred chicken and stir to loosen the chicken. Add seasoning. Bring the porridge to boiled. Off fire.

4. Serve in a bowl. Garnish with spring.

Note: Remove the lid when porridge is boiled is to prevent the porridge over flow during the cooking process

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