Been on such a porridge-y binge recently that I’ve been cooking them non-stop ! LOL. Basically also because I wanna go on a diet, so some light dishes would be good, especially after all the CNY feasting and stuffs.
And well since I have some leftover abalone and roast chicken from the CNY, so I make use of both and churn them into a simple and delicious Abalone and Shredded Chicken Porridge !
Always love such easy one pot dishes ! But don’t get mistaken that I actually cooked this in a claypot, though I wish I could. But it’s not easy cooking porridge in a claypot as the rice will stick horribly to the bottom of the claypot and get burnt very easily. So what I did was to start cooking it in a normal pot before transferring the porridge to the claypot at the end to finish it off. One good thing about serving porridge in a claypot is that the heat retention is pretty good and it is still warm even when I am almost finishing it.
So here’s a quick and easy recipe to share ! And well, since I have finished all my abalone for the CNY, I won’t have anymore abalone to cook this dish anytime soon ! Haha !!
Abalone and Shredded Chicken Porridge 鲍鱼鸡丝粥
Recipe type: Chinese
- ¼ cup cooked rice
- 100ml chicken stock
- 400ml water + more to cook till desired consistency
- 2 dried scallops
- 1 tsp minced ginger
- 1 tsp shallot oil
- 1 tbsp abalone brine
- 1-2 small abalones, sliced
- 1 small piece of roasted/blanched chicken breast, shredded
- Pinch of salt & pepper to taste
To serve with:
- Fried fritters
- Spring onion, diced
- Shredded ginger
- Fried shallots
Optional: You might want to add an egg too for extra goodness, which I did too ! But it’s well hidden within the porridge. 🙂