Chicken Porridge

• carrot0.5 cup
• chicken breast10½ oz
• chicken stock5 cups
• julienne young ginger0.25
• ground pepper0.5 tsp
• parsley0.33333334 cup
• rice1 cup
• salt0.5 tsp
• shallots3
• spring onion0.33333334 cup
• vegetable oil0.5 tsp

Instructions

1. 1

   Deep fry shallot till golden brown, drain oil and set aside.

2. 2

   Retain the oil for later use.Wash rice and add oil.

3. 3

   Mix rice and oil well.

4. 4

   Add chicken stock, chicken breast and carrots and bring to boil.

5. 5

   Turn heat to low and simmer for about 1 hour.

6. 6

   Stir now and then.

7. 7

   When porridge is thicken, turn of heat and dish out the chicken breast and shred it.

8. 8

   Put the shredded chicken meat back into the porridge.

9. 9

   Warm it before serving and garnish with spring onion, parsley, ginger and fried shallots and a few drops of shallot's oil.