22Nov, 2023
Shredded Chicken Congee 鸡丝粥 – Eat What Tonight

Hola !! Finally penning a recipe again. Actually I posted this earlier in IG but didn’t really pen out the recipe coz I was lazy ! LOL. Furthermore, this was purely done with the rice cooker, hence no skills is needed. But I thought the pictures taken was really decent, so I’ll like to include a nice post for this dish in the blog ! Haha!!

Basically I roasted 1/2 a chicken the night before, hence I used the leftover bones and made a good chicken stock over the stove top. And the chicken breast from the roasted chicken which I don’t really fancy, was used for the congee



I don’t usually eat the chicken breast from roast chicken as I tend to find them abit dry for my liking. But when it goes into the porridge or as a dish itself, I am perfectly fine with it. So this, I suppose is the best way to utilise all the food without any wastage. And as many of us would probably know, the bones from the roasted chicken make a perfect chicken broth for anything that you would like to cook thereafter, be it soups or congee.



I cooked the broth for around 1.5 hours over the stove top, adding more water as it lessens over time. The chicken broth was added to the uncooked rice into the rice cooker and cook under Porridge mode. I actually left it to be kept warm overnight in the cooker, hence the very fine and smooth texture of the congee as you may see. 



I also stirred in some diced century egg which goes very well in a congee and compiled with the shredded chicken, some fried fritters and the very smooth velvety congee, this is quite the best it can get. A yummylicious simple homecooked with ultra minimal effort.

Shredded Chicken Congee 鸡丝粥


Recipe type: Main

Cuisine: Chinese

  • 800ml chicken broth (can be replaced with just water and adjust with seasonings to taste)
  • Some water
  • ½ cup rice
  • 80g shredded chicken breast (if you are not using those from roast chicken, you can simply blanched the chicken in boiling water too.)
  • 2 tsp concentrated chicken stock
  • 2 tsp shallot oil
  • Pinches of salt & pepper (optional)
  • 1 century egg, diced
  • 1 fried fritter, cut into small rings
  • To Serve with :
  • Spring onion, chopped
  • Fried shallots
  1. If making own chicken broth, use leftover bones from roast chicken, add water and simmer over stove top for approximately 1.5 – 2 hours, topping up with more water as it dried out.
  2. Add rice into rice cooker pot and add chicken broth until the desired porridge markings on the rice cooker pot. Stir in the shallot oil too.
  3. When porridge is cooked, add in concentrated chicken stock and stir well. Add in salt and pepper too if using and mix well.
  4. Add in shredded chicken breast and close the rice cooker. You can also add in the century egg at this point if you like. Set aside for another 15 mins.
  5. Serve congee with fried fritters, spring onion and fried shallots.

Congee can be cooked over stove top too instead of rice cooker. Please adjust with water accordingly to reach desired congee texture.
Important : Stir the congee constantly after it has started to cook to prevent it from sticking and buring out at the bottom of the pot.
It will take more than an hour of simmering to reach such desire texture if cooked over the stove.




21Nov, 2023
Abalone and Shredded Chicken Porridge 鲍鱼鸡丝粥

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

Cuisine: Main

  • 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. 🙂



15Nov, 2023
Shredded Ginger and Dark Soya Fish 姜丝酱油鱼

Some people commented that this dish looked liked a confinement dish ! But no no, I am not certainly not in confinement. LOL. Nevertheless I loved this dish to bits because the shredded ginger added a really good fragrance to the dish and compiled with the fact that I am using boneless fish slices for it make the dish a breeze to enjoy. Though it may look not look gorgeous in presentation, but the aroma and taste beats it all.

And what’s more I get to clear up more freezer stash and really glad that the freezer is finally down to half empty which is quite a feat for once in a long time. I have been thinking recently that I’ve been sharing recording recipes on this blog for a goodness long time and was contemplating to share other aspects of food related or lifestyle in time to come. What do you people think ? Any suggestions on what I should incorporate next or what do you hope to hear from me ? Maybe I could do a posting on the different cookware collection that I deem useful ? Or some I share more food related reviews ? Let me know and keep your comments coming. Though I maybe slow in replying on some days as I have a full time day job to cater to, but I will try my best to keep the pace going.

Coming back to this recipe, it’s a dish that isn’t too difficult to begin with. As you can see I am trying as much as possible to incorporate yummy and fuss free cooking nowadays which most of us or anyone new in cooking can easily embark on. I guess many already had a bit too much of home cooking during the circuit breaker period, so you would probably give it a miss if it’s anything too complicated or requires much effort. So be it confinement dish or not, this one is a keeper and meant for everyone whether or not you are in confinement !