Salted Egg and Oyster Porridge
2 cups rice, washed
25g dried oysters, soaked and shredded
50g chicken fillet, diced
1 salted egg
1 century egg, diced
50g young ginger, finely shredded
1 tsp chicken stock granules
1 tsp salt or to taste
1 tsp sugar
1/2 tsp pepper
1 tsp sesame oil
Some chopped spring onions, chilli and shallot crisps
How to cook:
Cook rice in 5 cups water until soft then drain in a colander. Meanwhile cook salted egg in boiling water for 10–15 minutes. Remove, shell then dice the salted egg.
Bring 2l water to a boil in a deep pot. When water comes to a boil add the cooked rice, chicken and dried oysters. Simmer for 10–15 minutes. Season to taste. Put some shredded young ginger and a little sesame oil into each individual serving bowl. Ladle in the hot porridge and add a little of each of the salted egg and century egg.
Add a sprinkling of chopped spring onions, chilli and shallot crisps.