Century Egg Porridge

Ingredients

300g rice
1 litre water
1 chicken
3 tsp salt
3 tbsp oil
3-5 century eggs (steam whole for 5 minutes, then dice)


Garnish:
Wonton skin (fried and broken to bits)
Spring Onions (chopped)

Directions
1 Wash rice and drain dry. Season with the oil and 1 tbsp of salt. Put rice into food processor to break up the grains.
2 Wash chicken and rub with 2 tsp salt and 1 tbsp oil. Allow to marinate for 1 to 2 hours.
3 Bring a large pot of water to the boil and add the seasoned chicken and rice.
4 Cook till chicken is "fork-tender". Remove it and allow to cool. Continue slow boiling the rice until the porridge is of the right consistency (approx. 30 minutes).
5 Shred the chicken roughly or dice it, then just before porridge is ready, add the shredded chicken and century eggs. Serve with garnish.

tip!
To thicken porridge, mix 1 1/2 tbsp cornflour with 1/2 cup water. Add to porridge just before it is ready.



Extracted from Simply Her / March 2005